Roasted Butternut Squash Salad with Maple-Balsamic Vinaigrette

Ingredients

• FOR THE SQUASH:
• 2 pounds Butternut Squash, Peeled, Seeds Removed And Diced Into 1/2 Inch Squares
• 2 Tablespoons Pure Maple Syrup
• 2 Tablespoons Olive Oil
• 1 teaspoon Coarse Salt
• ¼ teaspoons Pepper
• FOR THE DRESSING:
• 1 teaspoon Dijon Mustard
• 2 teaspoons Balsamic Vinegar
• ¼ cups Olive Oil
• 2 teaspoons Pure Maple Syrup
• ⅛ teaspoons Salt
• FOR THE SALAD:
• 6 cups Spring Mixed Greens (mix Of Baby Spinach, Arugula, Frisee, Radicchio)
• 6 cups Baby Romaine Lettuce
• 6 Tablespoons Crumbled Goat Cheese
• 6 Tablespoons Raisins
• ¼ cups Toasted Walnuts, Chopped

Preparation Instructions

1. Roast the butternut squash: Preheat oven to 400 F. Combine diced butternut squash, maple syrup, olive oil, salt and pepper on a non-stick baking tray. Toss to evenly coat. Bake for 20 minutes or until tender.
2. Make the Maple Balsamic Vinaigrette: Combine Dijon mustard and balsamic vinegar in a medium bowl and whisk until combined. Slowly drizzle in olive oil, whisking until emulsified. Add the maple syrup, whisk, and season to taste with salt.
3. Make the salad: Evenly distribute greens among 4 or 6 plates (4 for appetizer servings, 6 for main dish servings). Top with butternut squash, goat cheese, raisins and walnuts. Drizzle with vinaigrette.