Autumn Harvest Salad With Maple Balsamic Vinaigrette

• Maple Balsamic Vinaigrette
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1/4 cup freshly squeezed orange juice
• 1 clove garlic (minced)
• 1/4 teaspoon crushed red pepper
• Dash salt and pepper
• Autumn Harvest Salad
• 4 cups mixed spring greens
• 2 cups butternut squash (peeled & cubed)
• 1 apple (thinly sliced)
• 1/4 cup cranberries
• 1/4 cup crumbled feta cheese
• 2 grilled or cooked chicken breasts (cut into strips)

1. Preheat oven to 400u0b0F. Spread butternut squash on a baking sheet and drizzle with olive oil. Bake for about 30 minutes or until cooked through. To give it that charred look and taste, broil for a few minutes at the end.rnMIx all dressing ingredients together. Refrigerate until ready to serve. (makes about 4-5 servings compared to the 2 servings of salad in this recipe)rnMix salad ingredients together, top with feta cheese and desired amount of dressing. You will have dressing left over.
2. MIx all dressing ingredients together. Refrigerate until ready to serve. rnMix salad ingredients together, top with feta cheese and desired amount of dressing.

maple, balsamic vinegar, olive oil, freshly squeezed orange juice, clove garlic, red pepper, salt, autumn harvest salad, mixed spring greens, butternut squash, apple, cranberries, feta cheese, chicken breasts

Taken from food52.com/recipes/38903-autumn-harvest-salad-with-maple-balsamic-vinaigrette (may not work)