1–12 ounce package of frozen butternut squash spirals (I used Green Giant ), thawed and drained
2 tablespoons avocado oil oil
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
2 cloves garlic, chopped
1/2 teaspoon salt
1/4 cup olive oil
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
1 tablespoon dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1–5 ounce container of organic baby spinach
2 ounces crumbled goat cheese
1/4 cup pepitas (roasted pumpkin seeds)
1/4 cup dried cranberries
Preheat oven to 400 degrees F.
Toss thawed butternut squash with avocado oil, maple syrup, balsamic vinegar, garlic, and salt.
Spread on prepared baking sheet and roast in preheated oven for 10-15 minutes.
Remove from oven and let cool.
Place all dressing ingredients in a lidded jar and shaking until well combined. Alternately you can use a blender for the dressing.
Place spinach a large bowl and drizzle with two tablespoons of the dressing and toss until coated with dressing.
Top spinach with butternut squash, goat cheese, pepitas, and dried cranberries.
Serve and enjoy!
Keywords: spiraled butternut squash, spinach, goat cheese, pumpkin seeds, dried cranberries, salad