Fig and Butternut Squash Goat Cheese Salad – Fustini's Oils & Vinegars

Ingredients

• 8 oz package of arugula or arugula and spinach
• 2 cups butternut squash, cubed (about 1⁄2 inch) and cooked
• 2-4 oz goat cheese
• 4 oz figs, fresh or dried, chopped into large pieces
• 1⁄4 red onion, sliced thinly
• 1⁄4 cup chopped walnuts or pistachios (optional)
• 6 tablespoons Fustini's Fig balsamic vinegar
• 2 tablespoons mayonnaise
• salt and pepper