Arugula Salad with Butternut Squash, Sage, and Valèvida

Instructions

1. Heat oven to 425°F. Toss squash with 2 tbsp Valèvida, salt, and pepper. Spread on a sheet pan in one layer.
2. Roast for 20–25 minutes, tossing once halfway, until browned and tender.
3. While squash roasts, make the dressing: whisk lemon juice, Dijon, garlic (if using), and a pinch of salt. Slowly whisk in 3 tbsp Valèvida until glossy.
4. Crisp the sage: warm 1 tbsp Valèvida in a small pan over medium heat. Fry sage leaves for 15–30 seconds until crisp; transfer to a paper towel.
5. Assemble: place arugula in a large bowl. Add warm squash, nuts, and half the cheese. Drizzle with dressing and toss gently.
6. Finish with crispy sage, remaining cheese, and a generous final drizzle of Valèvida. Add honey/maple if you want a slightly sweeter balance.

Serving suggestion: Pair with grilled chicken, salmon, or warm lentils for a full meal.

Make It Yours

• Add protein: chickpeas, lentils, or shredded rotisserie chicken.
• Swap the cheese: feta or goat cheese works beautifully with squash.
• Extra crunch: toasted pepitas or crushed pistachios.
• Seasonal twist: try delicata squash or roasted sweet potato.