• 2 tablespoons olive oil, divided
• 1 whole butternut squash, peeled and cut into ½ inch cubes (about 3 cups chopped)
• 1 cup quinoa
• 2 cups water or chicken stock
• 5 cups arugula (about 4 big handfuls)
• 2 tablespoons balsamic vinegar
• 2 ounces goat cheese
• Salt and pepper
• 1/2 cup walnuts or pecans, toasted (optional for garnish)

Preheat oven to 450F. Spray a cookie sheet with nonstick spray. Toss butternut squash with about 1 tbsp olive oil (possibly less, just enough to coat) and season with salt and pepper. Spread in one layer on cookie sheet. Roast butternut squash for 20-25 minutes, until fork tender. While squash is roasting, combine quinoa and water or stock in a saucepan. If using water, season with 1/2 tsp salt. Bring to a boil, lower heat, cover and simmer for 10-15 minutes, until liquid is absorbed. In a large bowl, combine cooked quinoa, butternut squash, arugula, 1 tbsp olive oil, balsamic vinegar and crumbled goat cheese. Season with a pinch more salt and pepper. Toss well to mix everything and wilt arugula. Serve immediately, garnished with toasted nuts, if desired.