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Cranberry Squash Salad

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Serves 4


1 small butternut squash, peeled & diced
1 cup fresh cranberries
2 cups chopped fresh spinach or arugula
1 cup chopped pecans
1/4 red onion, jullienned
Olive oil
1 teaspoon feta or goat cheese before serving, optional
Salt, to taste
Pepper, to taste
  1. In bowl combine squash, cranberries, onion, oil, salt & pepper. Spread all on baking sheet and bake at 375 degrees F until golden brown, about 25 minutes.
  2. While that is baking make your warm dressing.
  3. Remove squash mixture and cool to room temperature.
  4. Toast pecans in oven for 10 minutes, remove and cool. In mixing bowl combine all squash, nuts, spinach and dressing. Serve immediately!
Warm Dressing:
1/3 cup olive oil
1/3 cup maple syrup
1/2 shallot, minced
1/4 cup apple cider vinegar
2 tsp Dijon mustard
  1. Combine all ingredients in saucepan and warm through but do not boil.
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