Butternut Squash Cranberry Salad

• 4 cups cubed butternut squash
• 4 cups mixed romaine lettuce
• 1 tablespoon cinnamon
• 1/4 cup low sugar craisins
• juice of 1 fresh orange
• 2 tablespoons extra virgin olive oil
• 1 tablespoon maple syrup, no sugar added

1. Preheat oven to 400 degrees
2. Place cut butternut squash on a nonstick baking sheet or cover with parchment paper
3. Sprinkle squash with cinnamon
4. Roast squash 40 minutes in the oven until squash is tender
5. While squash is roasting, mix ingredients for the dressing together in a mason jar or small bowl and refrigerate
6. Remove squash from oven then assemble the salad by placing butternut squash on plate of lettuce, top with craisins & 1-2 tbsp of dressing per serving

cubed butternut squash, mixed romaine lettuce, cinnamon, low sugar craisins, fresh orange, extra virgin olive oil, maple syrup

Taken from food52.com/recipes/40314-butternut-squash-cranberry-salad (may not work)