Autumn Salad With Roasted Butternut Squash, Goat Cheese And Almonds

• 1 1 - 1.5 lb butternut squash, peeled and cut into cubes
• 4-6 ounces baby arugula
• 2 tablespoons cider vinegar
• 2 tablespoons minced shallot
• 2 teaspoons Dijon Mustard
• olive oil
• salt and pepper
• 3/4 cup goat cheese crumbles
• 1/2 cup dried cranberries
• 1 cup sliced toasted almonds (halved toasted walnuts are great too)
• 2 tablespoons brown sugar

1. Preheat oven to 400 degrees. Toss squash with brown sugar and a drizzle of olive oil. 1 tsp of salt and 1/2 tsp of pepper. Roast for 15-20 minutes. Let cool.
2. Make the dressing. Whisk dijon, cider vinegar, shallot, and 1/2 cup of olive oil together. Salt and Pepper to taste.
3. Toss squash, arugula, cranberries, almonds and dressing together. Top with goat cheese crumbles.

butternut squash, baby arugula, cider vinegar, shallot, dijon mustard, olive oil, salt, goat cheese crumbles, cranberries, almonds, brown sugar

Taken from food52.com/recipes/1567-autumn-salad-with-roasted-butternut-squash-goat-cheese-and-almonds (may not work)