Warm Butternut Squash and Arugula Salad

This recipe comes from The Kitchn we've made it a few times, and each time we make it, we love it, then we forget it completely for a few weeks until it magically pops back into one of our heads. I love it when that happens, because I really love this salad. It is great served warm, but it is also very nice the next day cold.

Warm Butternut Squash and Arugula Salad
serves 4

1 butternut squash, peeled and cubed (have a strong intern do this with a very sharp knife)
1 tablespoon olive oil
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cinnamon
Fresh black pepper
Kosher salt
2 small bunches arugula, washed and torn (alternately we use spinach if we have it on hand)
1 cup walnuts, toasted (we also sometimes use pine nuts mixed in, or like last night, mostly pine nuts because we were all out of walnuts)


Dressing
1/4 cup apple cider (we never have this on hand, so we ignore this ingredient, and we like the recipe anyway)
1/8 cup olive oil
2 tablespoons red wine vinegar
Salt and pepper

Heat the oven to 400 degrees. 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. Grate Pecorino Romano over the top, and if you're not doing it already, start grating it over every meal from now on. It is delicious, you're welcome.