Ingredients:

  • 1 medium butternut squash (approx. 2 lbs), peeled and cubed into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp smoked paprika
  • 3 tbsp aged balsamic vinegar
  • 1 tbsp dijon mustard
  • 1 tsp maple syrup
  • 1/4 cup extra virgin olive oil
  • 4 oz feta cheese, crumbled
  • 1/2 cup toasted pecan halves
  • 4 cups baby arugula
  • 1/4 cup dried cranberries

Instructions:

  1. Preheat your oven to 200°C (400°F) and line a large rimmed baking sheet with parchment paper.
  2. Peel and cut the butternut squash into uniform 1-inch cubes to ensure even roasting.
  3. In a large stainless steel mixing bowl, toss the squash cubes with 2 tablespoons of olive oil, kosher salt, black pepper, and smoked paprika until thoroughly coated.
  4. Spread the squash on the prepared baking sheet in a single layer, ensuring no pieces are touching to allow for proper air flow.
  5. Roast for 20 minutes without flipping until the edges are caramelized and mahogany-colored.
  6. While squash roasts, whisk together the balsamic vinegar, dijon mustard, maple syrup, and 1/4 cup olive oil to create the vinaigrette.
  7. In a large bowl, combine the baby arugula, roasted squash, crumbled feta, toasted pecans, and dried cranberries.
  8. Drizzle with the balsamic vinaigrette, toss gently, and serve immediately.