Roasted Autumn Butternut Squash and Apple Salad with Spiced Bourbon Vinaigrette

Ingredients

• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 2 medium crisp apples, thinly sliced (preferably Granny Smith or Honeycrisp)
• 4 cups fresh arugula
• 1/2 cup toasted pecans, roughly chopped
• 1/4 cup crumbled goat cheese
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• For the vinaigrette:
• 3 tablespoons bourbon
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 cup extra virgin olive oil

Instructions

1. Preheat the oven to 400°F (200°C). Toss butternut squash cubes with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
2. Roast squash for 20-25 minutes, turning halfway through, until tender and caramelized. Remove from oven and let cool slightly.
3. In a small bowl, whisk together bourbon, apple cider vinegar, maple syrup, Dijon mustard, cinnamon, and nutmeg.
4. Slowly drizzle in the olive oil while whisking vigorously to emulsify the vinaigrette. Season with salt and pepper to taste.
5. In a large salad bowl, combine arugula, roasted squash, sliced apples, and toasted pecans.
6. Drizzle the spiced bourbon vinaigrette over the salad and toss gently to coat.
7. Sprinkle crumbled goat cheese on top and serve immediately for a fresh, flavorful autumn lunch.