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 reduced fat sharp Cheddar cheese
½ cup toasted chopped pecans, if desired
Directions
Step1:
Preheat oven to 400°F.
Step 2:
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.
Step3:
Whisk the remaining 2 tablespoons oil, vinegar, maple syrup, mustard and the remaining 1/4 teaspoon each salt and pepper in the large bowl.
Step 4:
Add spinach, the roasted squash, apples, cheese and pecans (if desired). Toss to coat.
Nutrition Facts:
Calories 185
Fat 13g
Carbs 16g
Protein 5g
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