Butternut Squash and Cranberry Salad

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Servings: 2
Ingredients Equipment Method

Ingredients
  

  • 2 cups baby spinach
  • 1/2 cup butternut squash roasted
  • 2 tbsp dried cranberries
  • 1 1/2 tbsp goat cheese crumbled
  • 1 tbsp pecan halves roughly chopped
Dressing
  • 1 small shallot finely minced
  • 1/4 cup extra virgin olive oil
  • 3 tbsp apple cider vinegar
  • 2 tbsp pure maple syrup

Equipment

  • Knife and cutting board
  • Small bowl
  • Whisk
  • Large bowl
  • Mixing spoon

Method
 

  1. In a small bowl, whisk together the dressing ingredients until combined.
  2. Cut butternut squash into 1/2" chunks, and roa t according to vegetable roasting guideline ; 375 degree F for 20- 30 minutes.
  3. In a large bowl, combine the spinach, roasted squash, cranberries, goat cheese, and pecans.
  4. Add half of the prepared dressing to the bowl and use the wooden spoon to toss until evenly coated. Store the rest of the dressing in an airtight container in the refrigerator for up to 7 days.