Apple Butter Squash Salad with Goat Cheese


      Serves 4-6

      2 cups butternut squash, roasted*

      2 Fiji, Gala or Pink Lady Apples, divided

      2 tablespoons extra-virgin olive oil

      1/4 cup white wine vinegar

      1 tablespoon coarse Dijon mustard

      1tablespoon honey

      Pinchof salt

      1/2 pound fresh spinach

      1/2 red onion, thinly sliced

      1/2 cup pumpkin seeds, roasted & salted

      1 cup (4 oz) fresh goat cheese, crumbled

      1/2 cup dried cranberries


      Core 1 apple and cut into rough pieces, place in blender along with theolive oil, vinegar, mustard, honey, and salt; pure. Pour dressing into a smallbowl and set aside

      Cut remaining apple into cube sized pieces and place in large bowl with theroasted butternut squash, spinach and onion.{}Pour the dressing (you may not need all of it depending on your taste)over the apple/squash mixture and toss gently to coat. To serve, spread saladover large platter and sprinkle with pumpkin seeds, goat cheese andcranberries.

      *To roast butternutsquash:

      1 small butternutsquashpeeled, seeded and cubed

      Preheat oven to 425.{}

      Line a sheet panwith parchment paper and place cubed squash on top.{} Roast in oven for 18-20 minutes, stirringafter the first 10 minutes and then check within the next 5 minutes.{} Remove from oven and let cool.

      Serving Suggestions:

      • Entre:{} Add leftover Thanksgiving Turkey to salad
      • Breakfast/Snack:{} Mix dressing, chopped apple, roasted squashtogether.{} Top with plain Greek yogurt,cranberries and pumpkin seeds