Roasted Butternut with Arugula and Sun-Dried Tomatoes

2 cups butternut squash, peeled and cubed
1 teaspoon olive oil
pinch of salt

4 cups arugula, washed and dried
1/4 cup sun-dried tomatoes
1/4 cup boiling water
2 tablespoon pine nuts

1 cup grilled chicken breast, cut into strips (optional)

1 tablespoon olive oil
1/2 tablespoon balsamic vinegar

Serves 4
Preheat oven to 220C/400F.

Sprinkle 1 teaspoon of olive oil and salt over butternut cubes and toss until coated. Spread out in single layer on a baking tray. Roast for 20 minutes or until soft.

In a dry pan, roast the pine nuts for a couple of minutes, until lightly browned and fragrant. Set aside.
Pour boiling water over the sun-dried tomatoes and let stand for 10 minutes. Drain and chop finely. Set aside.
Combine olive oil and balsamic vinegar and whisk until well combined.

Put arugula leaves into serving bowl. Pour over the dressing and toss until coated. Add roasted pumpkin and sun-dried tomatoes and chicken strips (optional). Sprinkle with pine nuts. Ready to serve.