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Ingredients
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INSALATE
Method
INSALATE
- 1
Prepare the Butternut Squash
Preheat your oven to 400°F (200°C). Peel and dice the butternut squash into 1-inch cubes. Toss the cubes in a light drizzle of olive oil, salt, and pepper.
- 2
Roast the Squash
Spread the seasoned squash cubes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until the squash is tender and slightly caramelized. Remove from oven and let cool.
- 3
Prepare the Apples
While the squash is roasting, core and slice the apples into thin wedges. You can leave the skin on for added texture and color.
- 4
Toast the Almonds
In a dry skillet over medium heat, toast the almonds for about 5-7 minutes, stirring frequently, until they are golden brown and fragrant. Remove from heat and let cool.
- 5
Assemble the Salad
In a large salad bowl, combine the arugula, roasted butternut squash, sliced apples, and toasted almonds.
- 6
Dress the Salad
Drizzle the apple vinaigrette over the salad and toss gently to combine. Make sure all ingredients are well coated with the dressing.
- 7
Serve
Serve immediately as a refreshing salad or as a side dish. Enjoy!