> 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
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.
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.
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.