This Butternut Squash & Corn salad with a sweet and tangy Maple Dijon vinaigrette is a mix of fall produce and the last of the summer produce for a perfect seasonal transition! Here’s how to make it.

Ingredients:

• 2 cups butternut squash cut into 1 inch cubes.
• 1 1/2 cups cooked corn kernels. (Fresh, frozen or canned)
• 2 cups fresh arugula.
• 1 cup sliced cherry tomatoes.
• 1 cup pomegranate.
• 1/2 cup crumbled feta.

Preheat oven to 425 F.  Place butternut squash on a sheet pan and toss with a small amount of olive oil just enough to lightly coat the squash and season with salt and pepper. Bake in oven for 12-15 minutes until the squash becomes tender.  Remove from the oven, let cool then add to a large salad bowl with the remaining ingredients. 

For the dressing:

• 3 tablespoons extra virgin olive oil. 
• 2 tablespoons apple cider vinegar.
• 2 tablespoons maple syrup.
• 1 teaspoon Dijon mustard.
• 1/2 teaspoon salt.
• 1/2 teaspoon ground black pepper.

Add all ingredients to a small mason jar, close tightly and shake well to combine. Pour over salad and toss well. Enjoy!