Cauliflower and sweet butternut squash roast together until caramelized and tender, then get tossed with peppery arugula, tangy goat cheese and crunchy pecans in this salad. Using pre-chopped butternut squash is a great prep time-saver, but if you’d rather start from a whole squash, go for it! Serve it warm or at room temperature for a satisfying side.
Original Source:
https://www.eatingwell.com/roasted-cauliflower-salad-with-lemon-shallot-vinaigrette-11838144
