Winter Arugula Salad

GLUTEN FREE (DAIRY FREE OPTIONAL)

Ingredients |

• 1 butternut squash, peeled and diced

• Olive oil

• 1 tablespoon honey

• Salt (to taste)

• Pepper (to taste)

• 3/4 cup apple cider

• 2 tablespoons cider vinegar

• 2 tablespoons minced shallots

• 1 tablespoon minced garlic

• 2 teaspoons Dijon mustard

• 1/2 cup fresh cranberries

• Fresh baby arugula

• 1/2 cup chopped pecans

• 1/4 cup goats cheese (optional)

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Instructions |

• Preheat the oven to 400 degrees.

• Peel and dice your butternut squash.

• In a large mixing bowl, place the diced squash and add in the olive oil, honey, salt and pepper. Toss it all together to make sure its been evenly distributed.

• Let the butternut squash bake in the oven for around 20-25 minutes or until it has softened.

• Combine the vinegar, apple cider, shallots, mustard and garlic in a sauce pan and cook over medium high heat. After about 5 minutes, add in the fresh cranberries. Continue to cook until they have popped and have broken down a little bit. Stir well. Add 1 teaspoon of salt, a pinch of pepper, and 1/2 cup olive oil. Mix well.

• Once all of the ingredients are done, toss everything together and top it with goats cheese and chopped pecans.

• Serve & enjoy!