Ingredients:

  • 1 lb butternut squash, peeled and cubed into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/2 tsp garlic powder
  • 3 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • 1 tsp Dijon mustard
  • 5 oz baby arugula or mixed spring greens
  • 4 oz feta cheese, crumbled
  • 1/4 cup dried cranberries
  • 1/4 cup toasted pepitas
  • 1/4 cup thinly sliced red onion

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the cubed butternut squash with 2 tbsp olive oil, salt, pepper, and garlic powder on a parchment-lined baking sheet. Spread pieces in a single layer to ensure roasting rather than steaming.
  2. Roast the squash for 20–25 minutes, flipping halfway through, until the edges are caramelized and mahogany-colored and centers are tender.
  3. While squash is roasting, whisk together 3 tbsp olive oil, apple cider vinegar, maple syrup, and Dijon mustard until emulsified and glossy.
  4. In a large bowl, toss the arugula and sliced red onion with half of the prepared maple vinaigrette.
  5. Gently fold in the warm roasted butternut squash and dried cranberries.
  6. Transfer the salad to a serving platter and top with crumbled feta and toasted pepitas. Drizzle the remaining dressing over the top.