½ large butternut squash, cut into ½-inch cubes (4 cups)
2 tablespoons olive oil
1 teaspoon Italian seasoning
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 (5 oz.) package arugula
1 medium apple, sliced
1 red onion, chopped
1 carrot, shaved
½ cup pumpkin seeds
¼ cup gouda, cubed
¼ cup feta, crumbled
Apple Cider Vinaigrette:
2 tablespoons apple cider vinegar
1 Tbsp Dynasty Hoisin Sauce
¼ cup olive oil
½ tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground black pepper
Directions
Preheat oven to 400 F. In a large mixing bowl, toss together butternut squash, olive oil, Italian seasoning, garlic powder, salt, and pepper. Transfer to a quarter sheet baking pan and roast for 30 minutes until tender.
In a large serving bowl, combine arugula, roasted butternut squash, apple, onion, carrot, pumpkin seeds, feta and gouda.
In a small mixing bowl, whisk together vinegar, olive oil, Dynasty Hoisin Sauce, mustard, salt and pepper. Pour desired amount of dressing over salad and toss to combine.
