- Tender roasted butternut squash and crisp apples - A tangy maple Dijon dressing - Ready in minutes and an easy fall side dish or lunch
- Apple cider vinegar - Maple syrup - Dijon mustard - Olive oil - Butternut squash - Cinnamon - Nutmeg
- Baby spinach - Romaine lettuce - Apple - Pepitas - Feta cheese - Dried cranberries - Rosemary
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.
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.
Arrange greens, roasted squash, apples, pepitas, feta, cranberries, and rosemary in salad bowls. Drizzle dressing over top and serve salad immediately. Enjoy!