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:
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.
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.
Add spinach, roasted squash, apples, cheese, and pecans. Toss to coat.
Make this as a side to any dish or throw some leftover protein in it for a quick lunch!
