Baby Spinach Salad with Honey Roasted Butternut Squash, Pumpkin Seeds, Gorgonzola and Dried Cherries

INGREDIENTS

1 1/4

lbs butternut squash, peeled and diced 3/4-inch

1 tbsp

olive oil

1 tbsp

honey

kosher salt and freshly ground black pepper

1 1/2 tbsp

olive oil

1 1/2 tbsp

white balsamic vinegar

1 tbsp

honey

1/2 tbsp

minced shallots

2 tsp

Dijon mustard

salt and fresh black pepper

5 oz

baby spinach, washed and spun dry

1/4 cup

raw, hulled pumpkin seeds

3 tbsp

dried cherries

1/4 cup

reduced fat crumbled gorgonzola