2 cups butternut squash, roasted*
2 Fiji, Gala or Pink Lady Apples, divided
2 tablespoons extra-virgin olive oil
¼ cup white wine vinegar
1 tablespoon coarse Dijon mustard
1 tablespoon honey
Pinch of salt
½ pound fresh spinach
½ red onion, thinly sliced
½ cup pumpkin seeds, roasted & salted
1 cup (4 oz) fresh goat cheese, crumbled
½ cup dried cranberries
Core 1 apple and cut into rough pieces, place in blender along with the olive oil, vinegar, mustard, honey, and salt; purée. Pour dressing into a small bowl and set aside
Cut remaining apple into cube sized pieces and place in large bowl with the roasted butternut squash, spinach and onion. Pour the dressing (you may not need all of it depending on your taste) over the apple/squash mixture and toss gently to coat. To serve, spread salad over large platter and sprinkle with pumpkin seeds, goat cheese and cranberries.
*To roast butternut squash:
1 small butternut squash—peeled, seeded and cubed
Preheat oven to 425°.
Line a sheet pan with parchment paper and place cubed squash on top. Roast in oven for 18-20 minutes, stirring after the first 10 minutes and then check within the next 5 minutes. Remove from oven and let cool.