Ingredients
- Roasted Butternut Squash:
- 1 medium squash, peeled and cubed
- olive oil or coconut oil cooking spray
- salt, black pepper and cinnamon, for seasoning
- Maple -Balsamic Vinaigrette (multiple servings):
- 2 Tbs balsamic vinegar
- 2 Tbs pure maple syrup
- 1 tsp Dijon mustard
- 3 Tbs extra virgin olive oil
- black pepper
- Salad:
- 1 cup baby spinach, packed
- ½ of a pear, thinly sliced
- ½ cup roasted butternut squash
- 1 tsp fresh sage, chopped
- 2½ Tbs goat cheese, crumbled
- 5 pecan halves, whole or chopped, however you like!
Instructions
- Roast the squash:
- Preheat your oven to 400 degrees.
- Spray a baking sheet with cooking spray, place your squash cubes on it and then lightly spray them as well. Sprinkle lightly with salt, then as much black pepper and cinnamon as you like. Toss to evenly coat with seasonings. Roast for about 25 minutes or until soft and cooked through, giving them a good stir every now and then.
- Make the dressing:
- Whisk together all ingredients and set aside. Refrigerate any leftovers – I just put the extra dressing in a jar so that when I want to use it I can pull it out of the fridge a few minutes beforehand (so the oil will melt) and then give it a good shake!
- Make the salad:
- Toss the spinach, squash and pear slices in a bowl. Sprinkle with the pecans, sage, goat cheese and Maple-Balsamic Vinaigrette. Yum!