Roasted Squash and Arugula Salad

   
     On days I want to go meat-free, a hearty salad provides sustenance that leaves me full and happy. This salad with roasted squash salad with my favorite arugula hits the spot. Best eaten warm, at least in my opinion.

Roasted Squash and Arugula Salad

Ingredients
2 cups squash, peeled and cubed
2 sprig fresh thyme, stems removed
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 cup baby arugula
1/4 cup alfalfa sprouts
2 tablespoons squash seeds
2 tablespoons dried cranberries
1 fried egg

Basic Vinaigrette:
2 tablespoons balsamic vinegar
1 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 tablespoons honey
2 tablespoons water
6 tablespoons olive oil

Instructions
1.Transfer squash to a sheet pan. Drizzle with olive oil and season with thyme, salt and pepper. Toss well to coat with oil and season evenly.

2. Roast in a 350F oven until golden about 30 minutes turning squash after 15 minutes.
3. Set aside to cool.
4. Make the dressing.  Measure out ingredients into a lidded jar and shake until well mixed. 

5. On a platter, arrange roasted squash on top of a bed of arugula.
6. Sprinkle alfalfa sprouts, squash seeds and dried cranberries. Pour the dressing. Lightly toss the salad.

7. Top with a fried egg and finish with a pinch of chili flakes.

                           Roasting squash gives it a caramelized taste and makes it chewy.