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Fall Chopped Salad with Spinach Butternut Squash Apples & Cheddar

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

Who says spinach salads are only for spring? Use autumn's tender crop of fresh spinach and other seasonal vegetables to make this fall salad with roasted butternut squash, apples, cheddar and pecans. This colorful and healthy salad would be a wonderful addition to your Thanksgiving menu.

Ingredients:
  • 1 small (1 1/2 pounds) butternut squash, peeled and cut into 1/2-inch dice (about 4 cups)
  • 2 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon salt, divided
  • ½ 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
  • ½ cup diced sharp cheddar cheese
  • ½ cup toasted chopped pecans
Directions:
  1. Preheat oven to 400°F. Stir together squash, garlic, 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper 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 and the remaining 1/4 teaspoon each salt and pepper in the large bowl. Add the roasted squash, spinach, apple, cheese and pecans. Toss to coat.
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