Butternut Squash Arugula Salad

Featured in my episode with Homeworthy, “At Home with Ruth McKeaney | Get Ready for Friendsgiving | Easy Dinner & Appetizer Recipes,” this salad has become a Friendsgiving favorite, and I have my friend Heather to thank for it! She shared this recipe with me, and it was the perfect addition to our holiday table. It’s warm, hearty, and packed with flavor. This recipe serves 6-8 people.

1 lb cubed butternut squash

1/2 red onion, sliced

3 tsp rosemary, chopped

Olive oil

4-6 cups arugula

Dried blueberries

Raw green pumpkin seeds

Crumbled goat cheese

DRESSING

1/4 cup olive oil

2 tbsp apple cider vinegar

1 tbsp honey

Pinch of salt

Pinch of pepper

Step 1:  Preheat oven to 400 degrees and grease a baking pan with olive oil. I like to line the pan with tinfoil for an easy cleanup.

Step 2: Add the cubed butternut squash and sliced red onion to the pan. Drizzle with olive oil, season with salt, pepper, and chopped rosemary.

Step 3: While the vegetables are roasting, mix the olive oil, apple cider vinegar, honey, salt, and pepper in a small jar or bowl. Shake or whisk until weIl combined.

Step 4: Arrange a generous layer of arugula on a large serving platter or bowl. Top the arugula with roasted squash and onions, dried blueberries, pumpkin seeds, and crumbled goat cheese.

Step 5: Drizzle dressing over the salad before serving. Toss gently, if desired.