Butternut Squash Salad

Ingredients

• 2 pounds butternut squash – peeled, seeded, cut into 1-inch cubes
• 0.375 cup extra-virgin olive oil – divided between roasting and dressing
• 1 tsp kosher salt – divided between roasting and dressing
• 0.5 tsp black pepper – divided between roasting and dressing, freshly ground
• 0.5 cup pepitas – toasted
• 5 cups baby arugula – loosely packed
• 0.5 cup red onion – very thinly sliced
• 0.5 cup dried cranberries
• 3 ounces goat cheese – crumbled
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 2 tsp Dijon mustard
• 1 clove garlic – finely grated

Instructions

1. Heat the oven to 425°F. Line a rimmed baking sheet with parchment for easy cleanup.
2. On the baking sheet, toss the butternut squash with 2 tbsp of the olive oil, 0.75 tsp of the salt, and 0.25 tsp of the pepper until well coated. Spread in a single layer and roast, flipping once, 25–30 minutes until edges are caramelized and centers are tender when pierced.
3. While the squash roasts, toast the pepitas in a dry skillet over medium heat, stirring frequently, 3–5 minutes until fragrant and a few begin to pop. Transfer to a plate to cool.
4. In a large mixing bowl, whisk the remaining olive oil with the apple cider vinegar, maple syrup, Dijon, garlic, and the remaining salt and pepper until emulsified.
5. Add the arugula, red onion, dried cranberries, warm roasted squash, and toasted seeds to the bowl. Toss gently to coat evenly with the vinaigrette.
6. Fold in the goat cheese, taste, and adjust seasoning as needed. Serve slightly warm or at room temperature.