Butternut Squash and Arugula Salad – Fire & Flavor

Ingredients

• 2 ½ pound butternut squash
• 1 tablespoon olive oil
• 1½ teaspoons Fire & Flavor Salmon Rub
• ½ teaspoon salt
• 5 ounces baby arugula
• 1 avocado, peeled and cut into chunks
• 4 Medjool dates, seeded and chopped
• ¼ cup roughly chopped cilantro
• ¼ cup crumbled feta cheese
• 1 small shallot, finely chopped
• 2 tablespoons rice wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 3 tablespoons olive oil