Roasted Butternut Squash Salad with Maple-Balsamic Vinaigrette

Roasted Butternut Squash Salad with Maple-Balsamic Vinaigrette

Ingredients:
Butternut squash
Maple syrup
Olive oil
Salt
Black pepper
Prepared mustard
Balsamic vinegar
Spinach
Romaine lettuce
Soft goat cheese
Raisins
Walnuts

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.
2. Bake for 20 minutes or until tender.
3. Make the Maple Balsamic Vinaigrette: Combine Dijon mustard and balsamic vinegar in a medium bowl and whisk until combined.
4. Slowly drizzle in olive oil, whisking until emulsified.
5. Add the maple syrup, whisk, and season to taste with salt.
6. Make the salad: Evenly distribute greens among 4 or 6 plates (4 for appetizer servings, 6 for main dish servings).
7. Top with butternut squash, goat cheese, raisins and walnuts.
8. Drizzle with vinaigrette.