Butternut Squash and Spinach Salad

• 4 cups butternut squash, peeled, seeded, and cut into 1/2-inch cubes
• 2 tablespoons rosemary, chopped
• 2 tablespoons olive oil
• salt and pepper
• 1 bunch fresh spinach, washed with stems removed, cut into smaller. bit size pieces
• 8 ounces bacon, cooked until crisp, drained, then cut into 1-inch pieces
• 14 cup red onion, thinly sliced
• 13 cup cider vinegar
• 2 teaspoons brown sugar
• 12 teaspoon salt
• 14 teaspoon pepper
• 23 cup extra virgin olive oil

1. Dressing: In a bowl, whisk together the cider vinegar, sugar, salt, and pepper.
2. When the sugar has dissolved, whisk in the olive oil and set aside.
3. Preheat oven to 500 degrees.
4. In a large bowl, toss the butternut squash cubes, rosemary, olive oil, salt, and pepper until all cubes are coated.
5. Spread the mixture evenly on a cookie sheet and bake for 15-30 minutes or until tender.
6. Set aside.
7. Toss the spinach with some of the dressing and place in a serving bowl.
8. Toss the warm sweet potato and butternut squash cubes, bacon, and red onion with some of the dressing and arrange over the spinach.
9. Serve the extra dressing on the side.

butternut squash, rosemary, olive oil, salt, fresh spinach, bacon, red onion, cider vinegar, brown sugar, salt, pepper, extra virgin olive oil

Taken from www.food.com/recipe/butternut-squash-and-spinach-salad-255553 (may not work)