6 cups arugula
2 small ripe pears, cut into 1" cubes
1 small butternut squash, cut into 1" cubes
½ cup chèvre
¼ cup dried cranberries
¼ cup walnuts
cinnamon
1
Preheat the oven to 425°F.
2
Spread butternut squash and pear chunks onto a large baking sheet.
3
Drizzle with 2 tbsp Cobrançosa EVOO and toss until coated. Season with salt and pepper.
4
Roast for 25-30 minutes and remove pan from oven.
5
Drizzle with 1 tbsp Cinnamon Pear Dark Balsamic, a sprinkle of cinnamon and return to oven for an additional 10 minutes.
6
Once the squash and pears have a nice golden color on the outside, remove from the oven and let slightly cool.
7
Transfer to a large serving dish and gently toss with the arugula.
8
Gently toss the salad with an additional tbsp of Cobrançosa EVOO & Cinnamon Pear Dark Balsamic.
9
Top with chèvre, cranberries and walnuts.
Ingredients
6 cups arugula
2 small ripe pears, cut into 1" cubes
1 small butternut squash, cut into 1" cubes
½ cup chèvre
¼ cup dried cranberries
¼ cup walnuts
cinnamon
