Autumn Salad

by Vicki Brunsvold, Tastemaker in Residence

Ingredients

2 lb cubed butternut squash (available pre-cut at Costco in 2# pkg)

1 Tbsp olive oil

1/4 cup pure maple syrup

salt and pepper

4-5 cups leafy greens

1 cup arugula

1 honey crisp apple, thinly sliced

3 oz goat cheese, crumbled

1/2 cup toasted pecan pieces

Crisp Apple Maple Vinaigrette - made by Salad Girl and found in the organic section

Optional: Grilled boneless chicken breasts and thighs & 1/2 cup craisins

Instructions

1. Heat oven to 425°. Toss squash with oil and syrup, salt and pepper. Turn out onto pre-lined cookie sheet with parchment paper. Roast about 40 minutes.

2. Assemble rest of ingredients, including squash and toss with desired amount of vinaigrette just before serving.

3. Optional - add sliced chicken on top of salad.