Fall Chopped Salad with Spinach Butternut Squash Apples Cheddar
Ingredients
- 1 small (1 1/2 pounds) butternut squash, peeled and cut into 1/2-inch dice (about 4 cups)
- 2 cloves garlic, minced
- 3 tablespoons extra-virgin olive oil, divided
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 2 tablespoons balsamic vinegar
- 1 teaspoon maple syrup
- 2 teaspoons Dijon mustard
- 8 cups packed baby spinach, roughly chopped
- 1 medium Honeycrisp apple, diced
- ½ cup diced sharp Cheddar cheese
- ½ cup toasted chopped pecans
Instructions
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