Ingredients
1¼lbsbutternut squash,peeled, diced to ¾-inch pieces
1tbspolive oil
1tbsphoney
Kosher salt and freshly ground black pepper
1½tbspolive oil
1½tbspwhite balsamic vinegar
1tbsphoney
½tbspshallots,minced
2tspdijon mustard
salt and fresh black pepper
5ozbaby spinach,washed, spun dry
¼cuppumpkin seeds,raw, hulled
3tbspdried cherries
¼cupgorgonzola,reduced fat, crumbled
Preparation
Preheat the oven to 400 degrees F.
In a large bowl, toss the butternut squash with 1 tablespoon of olive oil, 1 tablespoon of honey, salt and fresh ground pepper.
Place on a baking sheet and roast in the center of the oven for 20 to 25 minutes, turning half way, or until tender.
When done, remove from the oven and let it cool to room temperature.
Combine the vinegar, shallots, remaining honey, mustard, and whisk in the oil, pinch of salt black pepper.
Divide the spinach on 4 plates, then top each salad with the roasted butternut squash, pumpkin seeds, dried cherries, and the crumbled gorgonzola cheese.
Drizzle the dressing over each salad, serve, and enjoy!
