Autumn Maple Salad

• 2 Delicata squash, sliced into rings, seeds removed
• 2 tbsp. 100% pure maple syrup
• 1 tbsp. olive oil
• salt/pepper
• 6 cups baby spinach
• 1/4 cup dried cranberries
• 1/4 cup toasted pecan pieces
• Dressing:
• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup 100% pure maple syrup
• 2 tbsp. dijon mustard
• 2 garlic cloves, minced
• 1/4 teaspoon pepper
• 1/8-1/4 tsp. salt

1. Make the Squash:
2. Preheat oven to 400 degrees F.
3. Toss squash with 2 tbsp. maple syrup, 1 tbsp. olive oil and salt/pepper
4. Place on a baking sheet and roast for 30 minutes until soft and slightly caramelized.
5. Remove from oven and let cool slightly.
6. Make the Dressing:
7. Combine all ingredients together, except for the olive oil, and blend together. I do this in my magic bullet or food processor.
8. Slowly drizzle in the olive oil until thick, emulsified, and creamy.
9. Taste for seasoning. It may need more salt depending on your taste.
10. Make the Salad:
11. In a large bowl toss together the spinach, cranberries, pecans and 1/2 cup dressing.
12. Plate, top with roasted squash.
13. Drizzle with extra dressing.

maple syrup, olive oil, salt, baby spinach, cranberries, dressing, extra virgin olive oil, balsamic vinegar, maple syrup, mustard, garlic, pepper, salt

Taken from www.epicurious.com/recipes/member/views/autumn-maple-salad-52555091 (may not work)