Ingredients:

Butternut Squash:

• 1 butternut squash
• 1/2 tablespoon olive oil

Salad:

• 7 oz baby spinach
• 1/2 cup thinly sliced apple
• 1/4 cup thinly sliced red onion
• 1/3 cup fresh blueberries or raspberries
• 1/3 cup almonds, chopped

Dijon Dressing:

• 1/2 cup olive oil
• 1/4 cup apple cider vinegar
• 2 cloves garlic, minced
• 2 tablespoons whole-grain Dijon mustard
• 1 1/2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

INSTRUCTIONS:

1. Roast The Squash: Preheat oven to 425 degrees. Dice into small chunks. Place the sweet potatoes in a single layer on a baking sheet lined with parchment paper. Bake at 425 degrees for 20-25 minutes or until tender. Remove from the oven and let cool while you prepare the remaining salad ingredients.
2. Assemble The Salad: Add all of the salad ingredients to a large mixing bowl.
3. Make The Dressing: While the squash is roasting, add the dressing ingredients to a small mixing bowl or blender. Whisk together or blend until well combined.
   Drizzle some of the salad dressing over the salad. Toss until well combined and add more dressing if needed. Serve and enjoy!

*Reference your nutrition guide for serving sizes*