1 butternut squash, peeled and cubed
1 tablespoon olive oil
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cinnamon
Fresh black pepper
1 bunch arugula, washed and torn
1 cup walnuts, toasted
1/4 cup apple cider, or to taste
1/8 cup olive oil
2 tablespoons red wine vinegar
1 tsp sweetener (I use agave but sugar can also be used)
Salt and pepper
Heat the oven to 400ºF.
Toss the cubed squash with the oil, spices, salt and pepper.
Spread thin on a large cookie sheet and roast for about 15 minutes, or until browned at the edges.
Let squash cool for five minutes then toss with the arugula and walnuts.
Whisk the dressing ingredients together and drizzle over to taste.