Serves: 6  Prep time: 15 min  Cook time: 30 min

Ingredients

• 2 1/2 cups diced butternut squash
• (1 1/2 tablespoons olive oil)
• 6 cups fresh mixed greens
• 1/2 cup Decas Farms dried cranberries
• 1/4 cup chopped pecans
• 2 oz. feta cheese crumbled

Dressing

• 1/4 cup real maple syrup
• 2 tablespoons balsamic vinegar
• 1 teaspoon dijon mustard
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

 

Instructions

1. Preheat oven to 425°F. 
2. Mix diced squash and 1 1/2 Tbsp olive oil then spread onto a rimmed cookie sheet.
3. Bake 20-30 minutes or until squash is soft and starts to turn brown.
4. Remove and set aside.
5. Meanwhile, make the dressing. Combine maple syrup, vinegar, and mustard in a medium bowl. Gradually whisk in olive oil (1 Tbsp at a time). Add salt and pepper and whisk again.
6. Combine roasted squash, field greens, dried cranberries, pecans, and feta in a large bowl. Toss with maple vinaigrette and enjoy.

Note: Walnuts or gorgonzola cheese also work well in this recipe.