Maple Roasted Butternut Squash and Apple Salad

Ingredients:

• 1 small butternut squash, peeled and chopped
• 2 Granny Smith apples, peeled, cored, and chopped
• ½ T. olive oil
• 1 T. pure maple syrup
• 1 tsp. Kosher salt
• ¼ tsp. freshly ground black pepper
• 10 cups mixed salad greens
• ¼ cup dried cranberries (or to taste)
• ¼ cup. Pomegranate seeds (or to taste)
• ½ cup pepitas (shelled pumpkin seeds)
• 4 – 5 slices of bacon, cooked and crumbled
• ¾ cup feta cheese

For the Maple Mustard Dressing:

• 4 cloves garlic
• 1 T. Dijon mustard
• 1 T. brown grainy mustard
• 2/3 cup pure maple syrup
• 1/3 cup apple cider vinegar
• 1 cup canola oil
• Salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees. Place the butternut squash and apple chunks on a large baking sheet. Add olive oil, maple syrup, salt and pepper and toss. Roast the squash and apples for 25 – 30 minutes, turning once, until tender. Remove from the oven and cool to room temperature.
2. While the squash and apples are roasting, make the maple mustard dressing. Combine garlic, mustards, syrup, vinegar, salt and pepper in a food processor. Blend until smooth. With the machine running, pour in oil in a slow steady stream to emulsify. You can store leftover dressing in the fridge for about 2 weeks.
3. Place mixed greens in a large salad bowl. Add the remaining salad ingredients. Drizzle dressing over the salad to moisten and toss well. Serve immediately.

 Yield: 8-10 servings