Squash Salad

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Step 1

Make the dressing: combine the honey, half the mustard (you will have extra), 1 tablespoon of lemon juice (you may have extra), and 1 tablespoon of olive oil; whisk to combine.

Step 2

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash.

Step 3

Place the squash pieces, halved grapes, and sage on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 15 to 17 minutes, or until tender when pierced with a fork. Remove from the oven. Carefully discard the sage.

Step 4

To the bowl of dressing, add the arugula and roasted squash and grapes; season with salt and pepper. Toss to combine. Garnish the salad with the chopped pistachios and remaining parmesan. Enjoy!