Fall Chopped Salad

This salad may or may not be my new obsession!

It makes the best side to any dinner, or throw some protein in it for a quick lunch or dinner!

Fall Chopped Salad

INGREDIENTS:

• 4 cups cubed butternut squash
• 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
• 1 medium diced Honeycrisp apple
• ½ cup diced sharp Cheddar cheese
• ½ 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.
2. Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 20 minutes.
3. Meanwhile, whisk the remaining 2 tablespoons of oil, vinegar, maple syrup, mustard, and the remaining 1/4 teaspoon of each salt and pepper in the large bowl.
4. Add spinach, roasted squash, apples, cheese, and pecans. Toss to coat.
5. Make this as a side to any dish or throw some leftover protein in it for a quick lunch!