Ww Fall Harvest Salad

• 1 spray(s) cooking spray
• 3 cups uncooked butternut squash, cut into small cubes
• 12 teaspoon olive oil
• 12 teaspoon rosemary, fresh, minced
• 12 teaspoon table salt (to taste)
• 2 shallots, minced
• 2 teaspoons apricot preserves
• 2 12 teaspoons rice wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon rosemary, fresh, minced
• 14 teaspoon table salt (to taste)
• 4 cups arugula, baby leaves, packed
• 1 pear, diced
• 2 tablespoons chopped walnuts, toasted

1. Preheat oven to 425F Coat a small baking sheet with cooking spray or line it with parchment paper.
2. In a medium bowl, toss squash with oil, rosemary and salt; spread in a single layer on prepared baking sheet, leaving space between squash pieces.
3. Roast, flipping once halfway through cooking, until squash is tender and lightly browned, about 15 to 25 minutes.
4. Meanwhile, in a large bowl, whisk together vinaigrette ingredients.
5. Just before serving, add arugula and squash to vinaigrette; toss until thoroughly combined.
6. Divide salad mixture among serving plates; top with pears and walnuts.
7. Yields about 1 1/3 heaping cups per serving.

cooking spray, butternut squash, olive oil, rosemary, salt, shallots, apricot preserves, rice wine vinegar, olive oil, rosemary, salt, arugula, pear, walnuts

Taken from www.food.com/recipe/ww-fall-harvest-salad-490306 (may not work)