Kosher salt and freshly cracked black pepperto taste
Instructions
Prepare the Butternut Squash
Cut the butternut squash into ½-inch pieces. Toss the squash in a small bowl with the extra-virgin olive oil and season with salt and fresh cracked black pepper, to taste. Coat well.
Air Fryer Cooking Method
Arrange the cubes of butternut squash in a single layer inside the air fryer. Cook at 400 degrees F for 8 to 10 minutes, stir them around then cook for an additional 8 to 10 minutes until they are fork tender and crisp.
Remove and allow them to cool slightly.
Oven Cooking Method
Preheat oven to 400 degrees F. Line a baking sheet with foil.Arrange the squash in a single layer on the baking sheet. Roast the squash for 15 to 20 minutes, toss and continue to roast for an additional 15 to 20 minutes, until tender and browned slightly.
Remove and allow them to cool slightly.
Make the Dijon Vinaigrette
Meanwhile, In a large bowl, whisk together the white wine vinegar, Dijon mustard together while slowly whisking in the olive oil until smooth. Season with salt and pepper to taste.Alternatively, you can put all of the dressing ingredients into a small jar and shake, until combined.
Combine the Salad and Serve
Toss the butternut squash, arugula, red onion, and almonds with the Dijon vinaigrette.
To serve, divide the salads among two serving dishes. Serve with the Dijon vinaigrette drizzled over the salad.
Notes
Learn how to peel cut butternut squash HERE.Recipe adapted from SavoryOnline.com
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