Ingredients
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1 (14 oz) pkg Nature's Promise ® Organic Butternut Squash Chunks
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4 tbsp olive oil, divided
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¼ small red onion
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2 tbsp white wine vinegar
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2 tsp Dijon mustard
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1 (5 oz) pkg Nature's Promise ® Organic Baby Arugula
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¼ cup chopped pecans
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1 (4 oz) log goat cheese with herbs
Steps
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.
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.
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.
