In the past few years, I have “discovered” roasted butternut squash; I had no idea that it was so delicious! When lavishly strewn on a bed of arugula, paired with toasted pecans, chewy dried cranberries, shavings of fresh parmesan cheese, and finally anointed with a homemade apple cider vinegar and maple syrup vinaigrette, this salad hits every note as well as a gospel choir. It is hearty enough to stand alone for lunch, or it can be arm candy with dinner protein. Seriously, have you ever seen such vibrant colors?! Disregard the notion that butternut squash is an autumn food and enjoy this healthy salad today.

Roasted Butternut Squash Salad

1 butternut squash, peeled, seeded, and diced to 3/4 inch cubes (or buy it already cubed)

arugula, or lettuce of your choice

1/3 c. pecan halves

1/3 c. dried cranberries

fresh parmesan cheese shavings (or shredded)

olive oil

salt and pepper

1/2 tsp. cumin

few sprinkles of cayenne pepper

Vinaigrette:

3 Tbsp. olive oil

1 Tbsp. apple cider vinegar

1 1/2 tsp. Dijon mustard

1 1/2 tsp. maple syrup

salt and pepper to taste

Begin by roasting the butternut squash: in a bowl, drizzle the cubes with olive oil. Sprinkle on the cumin, salt and freshly ground pepper, and as much cayenne as you dare. A little heat is perfect here. Place on a roasting sheet pan and into a preheated 400 degree oven for 20 minutes, carefully turning the pieces over halfway through. You want the squash to be slightly browned, but never mushy. Remove from the oven and allow to cool for half an hour or so. I always hit the cubes with a bit more coarse salt when they come from the oven.

Place the pecan halves onto a baking pan and toast them for 5 minutes at 350 degrees. (No oil is necessary). Coarsely chop the nuts, or break them apart using your hands.

Prepare the vinaigrette: place all the ingredients into a little glass, lidded jar and shake it vigorously to combine. I always taste the dressing at this point, and adjust the seasoning accordingly.

Now to assemble: I prefer to use a shallow platter for maximum visual impact. First lay down a thick bed of arugula. If you want, drizzle a bit of dressing on this layer. Toss the cooled, roasted butternut squash cubes on next. Sprinkle the salad with the dried cranberries and the pieces of toasted pecans. Using a vegetable peeler, shave slices of fresh parmesan cheese on top. Finally, drizzle the vinaigrette over all. Serve immediately. This serves 4-6 people as a salad course in a full dinner.