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. avocado oil
1 tbsp. maple syrup
4 cups arugula
2 tbsp. walnuts
½ cup pecorino cheese (optional)
 

Dressing:
2 tbsp. olive oil
1 tbsp. apple cider vinegar
1 shallot or clove garlic, minced
1 tbsp. dijon mustard
Sea salt, to taste
Pepper, to taste

Preheat oven to 350 degrees.
On a baking sheet, mix squash with avocado 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