Butternut Squash Salad with Champagne Vinaigrette

Ingredients

• 1 head of romaine lettuce

• 2 cups baby spinach or arugula

• 1 medium sized butternut squash  

• 1 sliced gala apple

• ½ cup dried cranberries

• Seeds from 1 pomegranate

• 3-4 tbsp olive oil, divided

• Salt and pepper to taste

Champagne Vinaigrette: 

• 1 garlic glove, finely chopped

• 2 tbsp dijon mustard 

• ¼ cup champagne vinegar 

• ½ a lemon, juiced

• 2 tbsp maple syrup

• 2 or 3 dashes of hot sauce 

• ½ cup olive oil 

• ½ tsp salt 

• ½ tsp ground pepper

Instructions

Preheat oven to 400F and position a rack in the center. 

1. Toss the butternut squash cubes in olive oil, salt and pepper.  Roast for 20-25 minutes or until fork tender. 

2. Chop or loosely tear your greens and add to a serving bowl along with the cranberries. Once butternut squash is done, add it on top of the salad. 

3. Add the pomegranate seeds on top 

4. To make the dressing, whisk together all of the vinaigrette ingredients until the dressing is emulsified.