Author Notes: This is my favorite salad – any time of year! I order this salad in restaurants often, and used all of the variations to create my own! —Madeleine
Serves: 4
Ingredients
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1
1 – 1.5 lb butternut squash, peeled and cut into cubes
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4-6
ounces baby arugula
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2
tablespoons cider vinegar
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2
tablespoons minced shallot
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2
teaspoons Dijon Mustard
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olive oil
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salt and pepper
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3/4
cup goat cheese crumbles
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1/2
cup dried cranberries
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1
cup sliced toasted almonds (halved toasted walnuts are great too)
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2
tablespoons brown sugar
Directions
- Preheat oven to 400 degrees. Toss squash with brown sugar and a drizzle of olive oil. 1 tsp of salt and 1/2 tsp of pepper. Roast for 15-20 minutes. Let cool.
- Make the dressing. Whisk dijon, cider vinegar, shallot, and 1/2 cup of olive oil together. Salt and Pepper to taste.
- Toss squash, arugula, cranberries, almonds and dressing together. Top with goat cheese crumbles.