Roasted Butternut Squash Salad

- Tender roasted butternut squash and crisp apples - A tangy maple Dijon dressing - Ready in minutes and an easy fall side dish or lunch

This salad features...

- Apple cider vinegar - Maple syrup - Dijon mustard - Olive oil - Butternut squash - Cinnamon - Nutmeg

- Baby spinach - Romaine lettuce - Apple - Pepitas - Feta cheese - Dried cranberries - Rosemary

Ingredients

In a small bowl, whisk together vinegar, maple syrup, and mustard. Slowly whisk in olive oil until smooth and season with salt and pepper to taste.

Make dressing

1

Toss butternut squash with olive oil, cinnamon, nutmeg, salt, and pepper. Arrange in a single layer on a sheet pan and roast at 400F 15-20 minutes until tender.

Roast squash

2

Arrange greens, roasted squash, apples, pepitas, feta, cranberries, and rosemary in salad bowls. Drizzle dressing over top and serve salad immediately. Enjoy!

Assemble salad

3