Fall Harvest Salad

Ingredients: 

For the salad:

1 Small butternut squash (diced)

1 tbsp. Olive Oil

Salt and pepper (to taste)

12 c. Mixed greens

½ c. Dried cranberries

1 Shallot (thinly sliced)

1 Granny smith apple (thinly sliced)

½ c. Pumpkin seeds

For the dressing:

½ c. Olive oil

⅓ c. Apple cider vinegar

1 ½ tbsp. Dijon mustard

1 ½ tbsp. Pure maple syrup

2 tbsp. Farmer Foodie Italian Herb Cashew Parm

Salt and pepper (to taste)

Method:

1. Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper. 
2. Toss the diced butternut squash with the olive oil and a pinch of salt and pepper. Spread evenly on the baking sheet. 
3. Roast for about 30-40 minutes, tossing every 10 minutes or until the squash is fork tender. Let cool.
4. Whisk together all of the dressing ingredients until emulsified.
5. In a large bowl toss the roasted squash, mixed greens, cranberries, shallot, apple, and pumpkin seeds with desired amount of dressing. 
6. Once tossed, dish up and enjoy!