Fall Chopped Salad

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

How to Prepare

1. Preheat your oven to 400°F. In a large bowl, combine the squash, garlic, 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread the mixture evenly on a large rimmed baking sheet. Roast for about 20 minutes, stirring once, until the squash is tender.
2. While the squash is roasting, prepare the dressing by whisking the remaining 2 tablespoons of oil, vinegar, maple syrup, mustard, and the remaining 1/4 teaspoon each of salt and pepper in the large bowl.
3. Once the squash is done, add it to the bowl along with the spinach, apples, cheese, and pecans. Toss everything together until well coated, and serve!

_{Orignal recèpe by Carolyn Casner from EattingWell.com}