Arugula Salad with Butternut Squash, Sage, and Valèvida

Seasonal • Mediterranean • Warm + Crisp Peppery arugula, caramelized squash, and crispy sage—finished with a bright lemon dressing and a generous drizzle of Valèvida. Prep10 minutes Cook20–25 minutes Total~35 minutes Serves4 Ingredients 4–5 cups arugula 3 cups butternut squash, peeled and cut into ¾-inch cubes 3 tbsp Valèvida extra virgin olive oil, divided (plus more to finish) 10–12 fresh sage leaves ½ tsp sea salt, plus more to taste ¼ tsp black pepper ¼ cup toasted walnuts or pecans ¼ cup shaved Parmesan (or crumbled feta/goat cheese) 1 tbsp pumpkin seeds (optional) 1–2 tsp honey or maple syrup (optional, for balance) Dressing 2 tbsp fresh lemon juice 1 tsp Dijon mustard 1 small garlic clove, finely grated (optional) 3 tbsp Valèvida extra virgin olive oil Pinch of salt Tip: keep the arugula cold and toss just before serving for the crispest bite. Instructions Heat oven to 425°F. Toss squash with 2 tbsp Valèvida, salt, and pepper. Spread on a sheet pan in one layer. Roast for 20–25 minutes, tossing once halfway, until browned and tender. 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. 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. Assemble: place arugula in a large bowl. Add warm squash, nuts, and half the cheese. Drizzle with dressing and toss gently. 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. Valèvida Note Finish with a generous drizzle of Valèvida—here, the oil carries the sage aroma, softens the peppery arugula, and turns the dressing into the heart of the salad.