- 2 cupsof cubed butternut squash
- 1/2 cupof cut red onion
- 1/5 cupof olive oil
- 1/10 cupof salt
- 1/10 cupof black pepper
- 2 cupsof arugula
- 1/4 cupof walnuts
- 1/4 cupof goat cheese
- 1/4 cupof dried cranberries
- 4/5 cupof prosciutto
- 1/3 cupof olive oil
- 1/5 cupof balsamic vinegar
- 1/8 cupof honey
Preheat your oven to 425 degrees F.
Take a baking sheet and place the cubed squash with the wedged onion on it.
Drizzle with some olive oil and add a little bit of salt and pepper.
Roast for about 30 to 40 minutes or until golden brown.
Next, toss it with walnuts, arugula, and goat cheese.
Put the prosciutto in top.
Take a small bowl and whisk together olive oil, honey and balsamic vinegar.
Add a little bit of salt and pepper.
Dress your salad and serve!