Author Notes
Sometimes just a few ingredients matter. Keeping it simple after a long work day with this light appetizer —Afrovitalityeats
Ingredients
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3 cups
baby arugula
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1
medium butternut squash
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1/2 cup
walnuts
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extra virgin olive oil
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salt / freshly ground black pepper / garlic
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red wine vinaigerette
Directions
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Preheat oven to 350
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Wash, peel and dice squash into small bite size pieces
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Layer on a cookie sheet , drizzle with olive oil, add salt , black pepper and sage leaves then bake for ~ 20-25 minutes or until you get a nice brown color ( feel free to peak in the oven if you're not sure on your timing)
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Meanwhile, through some walnuts on a cookie sheet and toast in the oven for ~5 minutes until crunchy. Let cool then lightly chop walnuts
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Toss arugula in a bowl with vinaigrette, add squash and toss, then top with chopped walnuts
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Plate and serve.
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