Ingredients:

  • 1 medium butternut squash (approx. 2 lbs / 900g), peeled and cubed
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 3 tbsp balsamic vinegar
  • 1 tbsp pure maple syrup
  • 2 tbsp extra virgin olive oil
  • 1 small clove garlic, minced
  • 1 tsp Dijon mustard
  • 4 cups baby arugula
  • 1/2 cup crumbled feta cheese
  • 1/3 cup pomegranate seeds
  • 1/4 cup raw pecans, toasted
  • 2 green onions, thinly sliced

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with 2 tbsp olive oil, salt, and pepper on a parchment-lined sheet pan. Spread in a single layer and roast for 25–30 minutes, flipping once, until edges are caramelized and center is tender.
  2. In a jar or bowl, combine balsamic vinegar, maple syrup, minced garlic, and Dijon mustard. Slowly whisk in 2 tbsp olive oil until the dressing is cohesive and glossy.
  3. In a large bowl, toss arugula with half of the dressing. Gently fold in the warm roasted squash, then top with crumbled feta, pomegranate seeds, toasted pecans, and sliced green onions. Drizzle with remaining dressing before serving.