Craving a flavorful salad with autumn vibes? This arugula salad with roasted butternut squash, red onion, sweet dried figs, and our award-winning Almonds Maple Rosemary Sea Salt is the perfect cozy dish for the season! Here’s how to make it:

-Roast 1 cup of butternut squash and ½ red onion (cubed) at 400°F for 25-30 minutes until golden and tender.
-Toss 4 oz of fresh arugula into a bowl.
-Add roasted veggies.
-Drizzle with a simple dressing: 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp salt, and a dash of black pepper.
-Top it off with dried figs and a pack of our Rosemary Maple Sea Salt Almonds for that sweet & savory crunch.