First, I peeled and cubed my butternut squash into bite sized pieces. I then preheated an oven to 400 degrees F, tossed the butternut squash in olive oil and salt. I roasted these for about 20 minutes on an unlined baking pan. I stirred halfway through.

While the squash is roasting, toast your macadamia nuts. Heat a skillet (not non stick) over medium heat. Once hot, pour in macadamia nuts. Move them around constantly with a spatula or spoon until they're lightly toasted and fragrance. This should take less than 5 minutes.

Once the butternut squash is roasty and the macadamia nuts are toasty, put together the vinaigrette.

Combine lemon juice, dijon mustard, and pressed garlic together in a small bowl. Whisk to combine. Keeping whisking while you pour in olive oil. Once the olive has fully incorporated, taste and season with salt and pepper.

Now put your salad together. There's really no rhyme or reason on how much of each ingredient you should use. Just go for it! Use however much you like. Place arugula on a plate or bowl and top with the roasted butternut squash, toasted macadamia nuts, crumbled feta cheese, and then smother the whole thing in the lemon garlic vinaigrette. Serve immediately and be thoroughly satisfied.

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