Arugula And Butternut Squash Salad

1. 1

   Preheat oven to 350

2. 2

   Wash, peel and dice squash into small bite size pieces

3. 3

   Layer on a cookie sheet , drizzle with olive oil, add salt , black pepper and sage leaves then bake for ~ 20-25 minutes or until you get a nice brown color ( feel free to peak in the oven if you're not sure on your timing)

4. 4

   Meanwhile, through some walnuts on a cookie sheet and toast in the oven for ~5 minutes until crunchy. Let cool then lightly chop walnuts

5. 5

   Toss arugula in a bowl with vinaigrette, add squash and toss, then top with chopped walnuts

6. 6

   Plate and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.