Happy Monday foodie friends! I hope everyone had a wonderful weekend. This week on my blog, I’m sharing my new favorite fall salad, Roasted Butternut Squash Fall Salad. The peppery arugula, crunchy pecans, roasted butternut squash, juicy apples and shallots is autumn in a bowl! I dressed this salad in a simple apple cider vinaigrette. This salad is perfect for lunch or dinner. With the holidays right around the corner, this would be the perfect salad to serve at thanksgiving dinner. Have a great week!

Roasted Butternut Squash Fall Salad

Serves:2

Ingredients

1 container arugula

1/2 shallot, sliced

1 container cubed butternut squash

1 red delicious or gala apple cubed (feel free to use another type of apple)

1/4 cup candied pecans (regular pecans work well too)

1/4 cup crumbled blue cheese

1/2 teaspoons cinnamon powder

Oil

1/3 cup extra virgin olive oil

2 tablespoons apple cider vinegar

1 teaspoon dijon mustard

Salt

Pepper

Chopped parsley garnish (optional)

Directions

Preheat oven to 400 ° F. In a mixing bowl, add butternut squash, oil and cinnamon powder. Stir well until coated in mixture. To a baking sheet, add butternut squash and spread evenly in sheet. Bake for about 25-30 minutes, or until butternut squash is soft. Remove from oven and set aside. In a small bowl or mason jar, add all the ingredients for the vinaigrette. Whisk or shake very well. Set vinaigrette aside until later. In a large salad bowl, add arugula, pecans, shallots, butternut squash, apples, and crumbled blue cheese. Lastly, pour vinaigrette over salad and toss. Serve and enjoy!