Butternut Squash Salad

Ingredients

• 1.25 lbs butternut squash (peeled and diced 3/4 inch)

• 1 Tbsp olive oil

• 1 Tbsp honey

• kosher salt and freshly ground black pepper

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For the dressing:

• 1.5 Tbsp olive oil

• 1.5 Tbsp white balsamic vinegar

• 1 Tbsp honey

• 1/2 Tbsp minced shallots

• 2 tsp Dijon mustard

• salt and fresh black pepper

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For the salad:

• 8-10 oz baby spinach

• 1/4 cup pumpkin seeds

• 1/4 cup dried Cherries or Craisins with cherry juice (safe for nut allergy)

• 1/2 cup goat cheese

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Directions

• Preheat the oven to 400˚F.

• In a large bowl, toss the butternut squash with 1 tablespoon of olive oil, 1 tablespoon honey, salt, and fresh ground pepper.

• Place on parchment paper-lined baking sheet and roast for 20-25 minutes, turning halfway.  Make sure they are tender.

• When done remove from oven and let cool to room temperature.

• Meanwhile, combine all the dressing ingredients and whisk together.

• Once the butternut squash is cooled combined all of the salad ingredients together.  Toss together and serve.