Fall Squash Salad With Maple White Wine Vinaigrette

• 1 bunch mixed baby greens
• 1/3 cup diced roasted butternut squash, warmed
• 2 tablespoons goat cheese (plain, pumpkin spice, or cranberry cinnamon)
• 1 tablespoon raw shelled pumpkin seeds
• 1 tablespoon extra virgin olive oil
• 2 teaspoons white wine vinegar
• 2 teaspoons dark maple syrup
• 1/4 teaspoon garlic powder
• salt and pepper to taste

1. Place the mixed baby greens in a small bowl. Sprinkle the warmed squash, goat cheese, and pumpkin seeds on top. (If roasting the butternut squash, cut into 1/2 inch pieces roast in a 350 degree oven for about 30 minutes, tossing halfway through).
2. To make the vinaigrette, combine olive oil, white wine vinegar, maple syrup, garlic powder, and salt and pepper in a small dish and whisk to combine. Pour over the top of the salad. Enjoy!

baby greens, butternut squash, goat cheese, pumpkin seeds, extra virgin olive oil, white wine vinegar, maple syrup, garlic, salt

Taken from food52.com/recipes/65606-fall-squash-salad-with-maple-white-wine-vinaigrette (may not work)