ARUGULA SALAD WITH


PREP TIME 5 MIN. – COOK TIME 25 MIN. READY IN 30 MIN.–SERVINGS 4


1 (14 oz) pkg Nature’s Promise Organic Butternut Squash Chunks 4 tbsp olive oil, divided ¼ small red onion 2 tbsp white wine vinegar


2 tsp Dijon mustard 1 (5 oz) pkg Nature’s Promise Organic Baby Arugula ¼ cup chopped pecans 1 (4 oz) log goat cheese with herbs


ROASTED BUTTERNUT SQUASH A wide array of flavors and textures come together in this hearty fall salad for the perfect lunch or dinner.


STEP 1 Preheat oven to 425°F. Cut the butternut squash chunks into smaller pieces. On a foil-lined baking sheet, toss squash with 1 tbsp oil. Season with salt and pepper. Roast squash 20–25 min., until tender, stirring halfway through cooking. STEP 2 Meanwhile, thinly slice the red onion. In a large bowl, whisk together the white wine vinegar, Dijon, and remaining 3 tbsp oil until smooth. Season with salt and pepper to taste. STEP 3 To vinaigrette, add the arugula, red onion, pecans, and squash. Toss until combined. Divide among 4 plates. To serve, crumble the goat cheese on top of salad.


Per serving: 295 calories, 24g fat, 6g saturated fat, 20mg cholesterol, 150mg sodium, 16g carbohydrate, 3g fiber, 4g sugar, 8g protein


38 October 2019 | www.savoryonline.com


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