Roasted Vegetable Salad with Balsamic Vinaigrette Dressing

INGREDIENTS

2 cups

butternut squash (peeled and diced into 3/4 inch pieces)

2 cups

carrots (peeled and diced into 3/4 inch pieces)

2 cups

bosc pears (unpeeled and cut into wedges)

2 tbsp

olive oil

kosher salt

4 cups

baby spinach and spring mix

1/4 cup

dried cranberries

1/4 cup

pecans (chopped)

1/3 cup

crumbled white sharp cheddar cheese

<b>Balsamic Vinaigrette Dressing Ingredients</b>

3/4 cup

olive oil

1/4 cup

balsamic vinegar

1 clove

garlic (minced)

1 1/2 tsp

Dijon mustard

1 tbsp

honey

salt and pepper