This just might be the perfect salad: greasy dressing-free and autumn spice-full. Who knew a salad could be so cozy?
- Heat the oven to 400F.
Toss the cubed squash with the oil, spices, salt, and pepper.
- Spread the squash on a large cookie sheet and roast for about 15 minutes, or until browned on the edges.
Let the squash cool for 5 minutes, then toss with the arugula and walnuts.
Ready in about: 25 minutes
Makes: 4 servings