Roasted Squash Salad

• 1 1/2 pounds butternut squash, unpeeled, halved, seeded and cut into wedges
• 1/4 cup extra-virgin olive oil
• 2 tablespoons maple syrup
• 2 tablespoons cider vinegar
• 1 tablespoon Dijon mustard
• 3/4 teaspoon chili powder
• 1/4 teaspoon plus a pinch of salt
• 1/4 teaspoon cumin
• 1/8 teaspoon plus a pinch of cayenne
• 1/3 cup hulled pumpkin seeds
• 4 cups winter salad greens
• 2 tablespoons dried cranberries

1. Preheat oven to 425u0b0F. Toss squash with 2 tsp. oil; spread in a single layer on a foil-lined baking sheet. In a small bowl, whisk syrup, vinegar, mustard, 1/2 tsp. chili powder, 1/4 tsp. salt, cumin and 1/8 tsp. cayenne. Drizzle in 3 Tbsp. oil, whisking.
2. Roast squash until golden on bottom, about 25 minutes. Turn squash; brush with 2 Tbsp. vinaigrette. Roast until golden on other side, about 10 minutes. Brush with 2 Tbsp. vinaigrette.
3. In a skillet, toss seeds with remaining 1 tsp. oil, 1/4 tsp. chili powder and pinch of salt and cayenne. Stir over medium heat until toasted, 5 to 8 minutes.
4. Toss greens with cranberries; arrange on 4 plates. Drizzle with vinaigrette, sprinkle with seeds, top with squash and serve.

butternut squash, extravirgin olive oil, maple syrup, cider vinegar, mustard, chili powder, salt, cumin, cayenne, pumpkin seeds, winter salad greens, cranberries

Taken from www.myrecipes.com/recipe/roasted-squash-salad (may not work)