-Butternut Squash -Olive Oil -Salt -Pepper -Maple Syrup -Apple Cider Vinegar -Dijon Mustard
-Garlic Powder -Spring Mix -Dried Cranberries -Chopped Pecans -Goat Cheese
Preheat the oven to 400ºF. Peel and dice butternut squash into ½-inch cubes. Add the squash to a parchment-lined sheet pan, then drizzle with olive oil and add salt and pepper. Toss until the butternut squash is evenly coated.
Roast the butternut squash in the preheated oven for 30 minutes, stirring once after about 20 minutes in the oven. After 30 minutes the squash should be tender and have some caramelization on the edges (brown color). Allow the squash to cool slightly.
While the butternut squash is in the oven, prepare the maple Dijon vinaigrette. Whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, garlic powder, salt, and freshly cracked pepper. Set the dressing aside.
Add spring mix to a large serving bowl, then top with the roasted butternut squash, chopped pecans, dried cranberries, and crumbled goat cheese. Add about half of the dressing, then toss the salad to coat. Add more dressing to each serving to taste.