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Roasted Squash Arugula Salad with Lemon Vinaigrette from votes Equipment for this recipe Ingredients Butternut Squash 1 (3 pound) butternut squash 1 - 2 tablespoons olive oil Lemon Garlic Vinaigrette cup freshly squeezed lemon juice 2 teaspoons Dijon mustard 4 cloves garlic finely minced or pressed cup olive oil black pepper to taste salt to taste Salad Mix-Ins arugula crumbled feta omit if vegan, I used fat free macadamia nuts Instructions First, I peeled and cubed my butternut squash into bite sized pieces

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