Celebrate autumn flavors with roasted apples, butternut squash, and fresh greens for a vibrant dish.
# What You'll Need:
→ Produce
01 - 2 medium Gala apples, cored and cut into 1-inch cubes
02 - 1 small butternut squash, peeled and cut into 1-inch cubes
03 - 5 ounces baby spinach leaves
04 - 1/2 cup dried cranberries
→ Dressing
05 - 3 tablespoons extra virgin olive oil
06 - 1 tablespoon balsamic vinegar
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon pure maple syrup
09 - 1/8 teaspoon kosher salt
10 - 1/8 teaspoon freshly ground black pepper
→ Extras
11 - 1/4 cup crumbled feta cheese
12 - 1/4 cup chopped pecans, toasted
# Method:
01 - Set oven to 400°F. Prepare a large baking sheet by lining it with parchment paper.
02 - Arrange butternut squash and apple cubes evenly on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and toss to coat. Season with half the salt and pepper.
03 - Roast in preheated oven for 25 minutes, turning once halfway through, until golden and tender.
04 - Add pecans to a dry skillet over medium heat. Stir for 3–4 minutes until fragrant and lightly browned. Transfer to a bowl to cool.
05 - Whisk remaining olive oil with balsamic vinegar, Dijon mustard, maple syrup, and remaining salt and pepper in a small bowl until emulsified.
06 - Place spinach in a large salad bowl. Top with roasted apple and squash, cranberries, toasted pecans, and crumbled feta.
07 - Drizzle salad with dressing and gently toss to combine. Serve immediately.
