Roasted Butternut Squash over Arugula

Watch out men, its another vegan entree! Nick liked this one better! It was super easy, very light, but very yummy (Especially if you are a butternut squash fan.. which.. I am!) My college roommates can vouch for me on that!

Ingredients for Salad:

1 small-medium butternut squash, peeled, seeded, and cubed

1/2 tsp salt

1 tsp cinnamon

2 tsp olive oil

6 oz arugula

1/2 cup toasted almonds

Ingredients for Dressing:

1 tsp olive oil

1 T honey

1 T red wine vinegar

1/4 cup apple cider vinegar

Directions:

1. Toss butternut squash with oil, salt, and cinnamon. Spread on baking sheet and roast for 20 minutes at 400 degrees.
2. Meanwhile, toast your almonds if you haven't already and whisk together the dressing. Set both aside.
3. Place a mound of arugula on each plate. When squash is done, top with squash, almonds, and then pour dressing over each serving.

Enjoy :)