Fall Chopped Salad w/Spinach, Butternut Squash, Apples & Cheddar

By Rhonda7447

Recipe by Carolyn Casner

Ingredients

• 1 small butternut squash, peeled and cut into 1/2 inch pieces (about 4 cups)
• 2 cloves of garlic
• 3T olive oil, divided
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 T Balsamic vinegar
• 1 tsp maple syrup
• 2 tsp 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

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Stir squash, garlic, 1 T oil, 1/4 tsp salt, 1/4 tsp pepper together in a large bowl. Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 30 minutes at 350 degrees.

Step 2

Cool squash. Whisk the remaining 2 T oil, vinegar, maple syrup, mustard and the remaining 1/4 tsp each salt and pepper in the large bowl. Add spinach, roasted squash, apples, cheese, and pecans. Toss to coat.