Wellbeing Place

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Winter Chopped Salad

Ingredients

  • 1 small (1 1/2 pounds) butternut squash, peeled and cut into 1/2-inch cubes (about 4 cups)

  • 2 cloves garlic, minced

  • 3 tablespoons extra-virgin olive oil, divided

  • 1/2 teaspoon salt, divided

  • 1/2 teaspoon ground pepper, divided

  • 2 tablespoons balsamic vinegar

  • 1 teaspoon maple syrup

  • 2 teaspoons Dijon mustard

  • 8 cups packed baby spinach, roughly chopped

  • 1 medium Honeycrisp apple, diced

  • 1/2 cup diced sharp Cheddar cheese

  • 1/2 cup toasted chopped pecans

Directions

  1. Stir squash, garlic, 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 20 minutes.

  2. Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, maple syrup, mustard, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper in the large bowl. Add spinach, roasted squash, apples, cheese and pecans. Toss to coat.