Ingredients:

  • 1 lb butternut squash, peeled and cubed into ½ inch pieces
  • 2 tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • 6 cups baby arugula and spring mix blend
  • 2 medium Honeycrisp or Fuji apples, thinly sliced
  • 4 oz goat cheese, crumbled
  • ½ cup dried cranberries
  • ½ cup pecans, toasted and roughly chopped
  • 4 oz prosciutto, torn into bite-sized pieces
  • ¼ cup extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • 1 tsp Dijon mustard
  • 1 small shallot, finely minced
  • Pinch of salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a sheet pan. Spread in a single layer and roast for 25–30 minutes, flipping once, until edges are mahogany-colored and centers are tender.
  2. Slice the apples into thin wedges.
  3. Sear the prosciutto pieces in a pan over medium heat for 2 minutes until slightly curled and crisp.
  4. Toast the pecans in a dry skillet for 3–5 minutes until they smell nutty.
  5. In a mason jar, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, and minced shallot. Shake vigorously for 30 seconds or whisk until emulsified.
  6. In a large mixing bowl, toss the baby arugula and spring mix with the prepared dressing.
  7. Gently fold in the slightly warm roasted butternut squash, sliced apples, crumbled goat cheese, dried cranberries, toasted pecans, and crisp prosciutto.