Autumn Harvest Salad

• FOR THE DRESSING:
• 1/4 cups Balsamic Vinegar
• 1/4 cups Freshly Squeezed Orange Juice
• 1/4 cups Good Quality Olive Oil
• 1/4 teaspoons Crushed Red Pepper
• 1 clove Garlic, Minced
• 1 Tablespoon Pure Maple Syrup
• Salt And Pepper, to taste
• FOR THE SALAD:
• 4 cups Mixed Spring Greens
• 2 cups Butternut Squash, Peeled, Cubed
• 1 Apple, Thinly Sliced
• 1/4 cups Pumpkin Seeds (toasted If You Like)
• 2 Chicken Breasts Or Leftover Chicken (cooked And Sliced)
• 1/4 cups Feta Cheese
• 1/4 cups Cranberries

1. For the dressing:
2. In a bowl or Mason jar, mix balsamic vinegar, olive oil, orange juice, crushed red pepper, garlic, maple syrup, and salt and pepper. Refrigerate until ready to serve.
3. For the salad:
4. Preheat oven to 400u0b0F. Spread butternut squash on a baking sheet and drizzle with some olive oil. Bake for about 30 minutes or until soft and cooked through. To give it that charred look and taste, broil for a few minutes at the end.
5. In a big salad bowl, add the spring greens, butternut squash, apple, pumpkin seeds, and cranberries. Top with chicken and sprinkle the feta cheese over the entire salad. Top with the desired amount of dressing when ready to serve.

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Taken from tastykitchen.com/recipes/salads/autumn-harvest-salad/ (may not work)