Roasted Butternut Squash Salad with Maple-Balsamic Vinaigrette

Roasted Butternut Squash Salad with Maple-Balsamic Vinaigrette

Ingredients:
squash, winter, butternut, raw
syrup, maple, canadian
oil, olive, salad or cooking
salt, table
spices, pepper, black
mustard, prepared, yellow
vinegar, balsamic
oil, olive, salad or cooking
syrup, maple, canadian
salt, table
spinach, raw
lettuce, cos or romaine, raw
cheese, goat, soft type
raisins, seeded
nuts, walnuts, english

Directions:
1.
Roast the butternut squash: Preheat oven to 400 F. Combine diced butternut squash, maple syrup, olive oil, salt and pepper on a non-stick baking tray.
Toss to evenly coat.
Bake for 20 minutes or until tender.
2.
Make the Maple Balsamic Vinaigrette: Combine Dijon mustard and balsamic vinegar in a medium bowl and whisk until combined.
Slowly drizzle in olive oil, whisking until emulsified.
Add the maple syrup, whisk, and season to taste with salt.
3.
Make the salad: Evenly distribute greens among 4 or 6 plates (4 for appetizer servings, 6 for main dish servings).
Top with butternut squash, goat cheese, raisins and walnuts.
Drizzle with vinaigrette.