Roasted Butternut Squash and Arugula Salad

Time saving tip: buy cubed organic butternut squash cubes at Costco or Whole Foods.

2 cups butternut squash, cut into cubes
2 tbsp. grapeseed oil
1 tbsp. maple syrup
4 cups arugula
2 tbsp. walnuts
½ cup pecorino cheese (optional)


Olive oil
Apple cider vinegar
Shallots, minced or garlic, minced
Dijon mustard
Sea salt

Preheat oven to 350 degrees.
On a baking sheet, mix squash with grapeseed oil, maple syrup, salt and pepper.
Roast for 45 minutes.
Prepare bed of fresh arugula.
Top arugula with roasted squash.
Sprinkle walnuts over squash and arugula.
Whisk together dressing ingredients.
Drizzle dressing over top.
Option to add fresh grated parmesan or pecorino romano.

Serves 4