*Courtesy of Jerilyn Korver
- 12 cups Mixed Greens or Baby Spinach, Organic
- 1 medium Butternut Squash, peeled, cubed
- 2 tsp Extra Virgin Olive Oil
- 3/4 cup Pecan Halves
- 1 tbsp 100% Pure Maple Syrup
- 2/3 cup Dried Tart Cherries or Cranberries
- 3/4 cup Apple Juice, 100% juice
- 2 tbsp Apple Cider Vinegar
- 2 tsp Dijon Mustard
- 1 tbsp Extra Virgin Olive Oil
- Sea Salt & Pepper to Taste
- Preheat oven to 450 degrees F. Spray a large rimmed baking sheet with cooking spray. Place cubed butternut squash on baking sheet and drizzle with 2 t. olive oil, sea salt and pepper; toss with hands to coat and spread evenly. Roast in oven for 15-20 minutes, turning over squash half way through.
- While squash roasts heat 3/4 c. apple juice in a small saucepan over medium-low heat. Cook for 15-20 minutes until reduced by about half. While warm whisk in 2 T. apple cider vinegar, 1 T. olive oil, 2 t. dijon mustard, sea salt and pepper to taste. Keep warm on very low heat.
- Reduce oven heat to 250 degrees F. Spray a small foil lined baking sheet with cooking spray. Toss 3/4 c. pecan halves with 1 T. maple syrup and sprinkle of sea salt on prepared foil pan until well coated. Bake for 8-10 minutes or until lightly toasted and caramelized. Cool for a few minutes to harden (may do this step in advance).
- Toss fresh mixed greens or spinach with 3/4 amount of warm vinaigrette. Top with roasted butternut squash, dried cherries, pecans and drizzle remaining dressing over top with fresh ground black pepper if desired.