ARUGULA AND BUTTERNUT SQUASH SALAD

Directions

1. Preheat oven to 350
2. Wash, peel and dice squash into small bite size pieces
3. 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)
4. Meanwhile, through some walnuts on a cookie sheet and toast in the oven for ~5 minutes until crunchy. Let cool then lightly chop walnuts
5. Toss arugula in a bowl with vinaigrette, add squash and toss, then top with chopped walnuts
6. Plate and serve.