Autumn Butternut Squash Salad with Maple Balsamic Vinaigrette

Preheat oven to 350 F.

To prepare butternut squash, peel off the skin, cut it in half and remove seeds from interior. Dice into 1/2 inch cubes. I just used half of the squash for this recipe.

Put squash onto a greased, foil lined rimmed baking pan. Spray squash with olive oil spray and season with salt and pepper. Put into the oven and roast for 25-30 minutes, or until soft and slightly charred. Remove from oven and set aside to cool.

For the salad: Toss spinach, cranberries, and almonds together in a large serving dish. Once squash is cooled, mix it into the salad gently so as not to break apart the squash.

For the dressing: In a small dish, whisk together all of the salad dressing ingredients, including salt and pepper to taste.

To serve, toss salad with dressing and enjoy!