Spinach Squash Salad for 6 Servings

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with olive oil, salt, and pepper directly on the pan, spreading them in a single layer.
3. Roast for 25–30 minutes, flipping halfway through, until the edges are mahogany-colored and the centers are tender.
4. Allow the roasted squash to cool for 5–10 minutes before adding to the greens to prevent wilting.
5. Combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a mason jar; shake vigorously or whisk until emulsified.
6. Place fresh baby spinach in a large mixing bowl and add the cooled roasted squash, dried cranberries, pumpkin seeds, red onion, and crumbled cheese.
7. Drizzle the dressing over the top and toss gently with tongs until the leaves are lightly coated.