Roasted Butternut Squash and Apple Spinach Salad
2-3 apples chopped into chunks
1 butternut squash – with seeds removed, peeled, and cut into chunks
2 Tbsp. maple syrup
1-2 Tbsp. olive
salt and pepper
feta cheese (omit for a dairy-free diet)
crushed almonds (omit for a nut-free diet)
spinach – rinsed and cut into bite sized pieces.
4 tablespoons aged balsamic vinegar
3 tablespoons olive oil
4 teaspoons mustard (sugar-free)
2 tablespoons maple syrup
1/4 teaspoon kosher salt
Fresh ground pepper
Preheat oven to 400 degrees. In a glass pan, combine apples and butternut squash. Toss squash and apples with maple syrup and olive oil. Sprinkle with with salt and pepper. Bake for 15-20 minutes or until the squash and apples are soft.
Meanwhile, combine balsamic vinegar, olive oil, mustard, maple syrup, salt, and pepper. Mix until smooth.
Combine spinach, butternut squash, apples, feta cheese, and almonds. Drizzle balsamic dressing on top and enjoy!