Roasted Butternut Squash Salad with Cranberries, Caramelized Pecans and Goat Cheese

INGREDIENTS

butternut squash ((1 1/2-pounds) peeled and chopped into 1/2-3/4” cubes)

2 tbsp

olive oil

1 tbsp

pure maple syrup

1/4 tsp

salt

1/8 tsp

pepper

cayenne

Roasted Butternut Squash (from above)

12 oz

spring salad mix

1/2

red onion, thinly sliced

Granny Smith apple, chopped

1 cup

dried cranberries/craisins

4 oz

soft crumbled goat cheese

Recipe 5 Minute Perfect Caramelized Nuts

1/2 cup

fresh cranberries

garlic clove, peeled

small shallot, peeled

2 tbsp

sugar, more or less to taste

1 tbsp

Dijon mustard

1/4 cup

red wine vinegar

3/4 cup

olive or canola oil

1/2 tsp

pepper

1/2 tsp

salt