Autumn Salad with Roasted Butternut Squash Goat Cheese and Almonds
Ingredients
- 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
Instructions
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