Butternut Squash and Arugula Salad

Say hello to your new favorite lunch! Arugula tossed with maple chili roasted butternut squash, quinoa, toasted pecans, a cheeky bit of goats cheese, all tossed in a maple apple cider vinegar dressing. Leave out the goat cheese to make it vegan.

Ingredients:

• 1 cup cooked quinoa

• 2 cups butternut squash, cut into 1-inch cubes

• Box of arugula and mixed baby kale

• 1/2 cup toasted pecans

• 1 tablespoon maple syrup

• 2 tablespoons olive oil

• 1 teaspoon chili powder

• Salt and pepper

Dressing:

• 1 tablespoon Maple syrup

• 1 tablespoon Apple Cider Vinegar

• 1 tablespoon Olive oil

• Salt and pepper to taste

Directions:

• Toss the cubed squash in a bowl with the maple, olive oil, chili powder, salt, and pepper. Spread on a sheet pan and roast in a preheated 400-degree oven for 30 mins, or until fork-tender.

• In a large mixing bowl, add the squash, quinoa, and toasted pecans and toss.
  Shake up dressing ingredients in a small Mason jar, until combined.

• Add arugula, baby kale to bowl with quinoa mix, and toss together, adding some or all of the dressing (whatever your preference is!).

• Finish by crumbling goats cheese over the top of the salad. Enjoy!