Harvest Salad

Harvest Salad
Serves 4

Salad Ingredients:
5 oz. arugula (or your choice of fresh field greens)
3 green onions, sliced
1 butternut squash, peeled, seeded, and diced into 1/2-inch cubes
2 tbsp Olivelle Arbequina Spanish Extra Virgin Olive Oil
2 oz. shaved Parmesan cheese
1 red pear
1 yellow pear
1 lemon, freshly squeezed
4 tbsp roasted pumpkin seeds
Sea salt flakes
3 oz. Manchego cheese, shaved

Dressing Ingredients:
2 tbsp apple cider vinegar
1 tbsp honey
1 tbsp stone ground mustard
1 clove garlic, finely minced
1/3 cup Olivelle Arbequina Spanish Extra Virgin Olive Oil
Salt and pepper, to taste

Directions:
1. Peel, seed, and cut the butternut squash into 1/2-inch cubes.

2. Toss the squash with olive oil, salt, and pepper. Roast at 400 F for 30 minutes, flipping every 10 minutes, until tender and caramelized.

3. While the squash roasts, whisk together the dressing ingredients. Season with salt and pepper, to taste.

4. Shave the Manchego and slice the green onions.

5. Juice the lemon into a bowl. Core and dice the pears (leave the peel on), then toss with the lemon juice to prevent browning.

6. Toss the arugula and green onions with the vinaigrette. Top with the roasted squash, pears, Manchego, and pumpkin seeds. Serve immediately.