Baby Spinach Salad with Honey Roasted Butternut Squash, Pumpkin Seeds, Gorgonzola and Dried Cherries
INGREDIENTS
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1 1/4 lbs butternut squash, peeled and diced 3/4-inch
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1 tbsp olive oil
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1 tbsp honey
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kosher salt and freshly ground black pepper
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For the vinaigrette: 1 1/2 tbsp olive oil
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1 1/2 tbsp white balsamic vinegar
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1 tbsp honey
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1/2 tbsp minced shallots
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2 tsp Dijon mustard
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salt and fresh black pepper
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For the salad: 5 oz baby spinach, washed and spun dry
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1/4 cup raw, hulled pumpkin seeds
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3 tbsp dried cherries
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1/4 cup reduced fat crumbled gorgonzola
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