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Butternut Squash and Cranberry Salad

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Yield

2 servings 

Serving Size

one cup 

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 garlic clove, 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

Recipe food groups: [Fruit & Vegetables]

Directions

Step 1: In a small bowl, whisk together the dressing ingredients until combined.

Step 2: Cut butternut squash into 1/2" chunks, and roast according to vegetable roasting guidelines; 375 degrees F for 20-30 minutes.

Step 3: In a large bowl, combine the spinach, roasted squash, cranberries, goat cheese, and pecans.

Step 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.

Helpful Tips

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