Ingredients

The following ingredients have 4 Servings
  • 1 Medium butternut squash
  • 2 cups packed baby spinach
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons maple syrup
  • 1/2 teaspoon cinnamon
  • 1/4 cup cranberries
  • 1/4 cup chopped toasted walnuts
  • 4 ounces goat cheese crumbles
  • SALAD DRESSING
  • 2 tablespoons olive oil
  • 1 tablespoon fresh squeezed orange juice
  • 1/2 teaspoon dijon mustard
  • 1/4 teaspoon garlic powder

Instruction

  • Pre-heat the oven to 400
  • peel and cut the butternut squash into pieces that are about 1/2 inch in size
  • chop the garlic
  • line a baking sheet with parchment paper
  • combine the squash pieces, garlic, oil maple syrup and cinnamon in a mixing bowl
  • arrange the butternut squash mixture onto the baking sheet and roast until the squash is tender and begins to turn golden - about 30 minutes
  • rinse and drain the spinach and place it into a salad bowl
  • combine and whisk the dressing ingredients
  • add the fully cooked squash to the spinach in the salad bowl and mix, the spinach should slightly wilt
  • add the craisins, walnuts and cheese
  • drizzle with the dressing