Fall Salad | Digestive Care Center

Ingredients

• 1 small butternut squash, chopped into ½ inch cubes (about 2 cups)
• 1 Tbsp. extra virgin olive oil
• Pinch of sea salt
• 1 container mixed greens
• 1 apple (favorite variety), chopped in small shoestring pieces
• ¼ cup pumpkin seeds (pepitas) (could also use pecans)
• ¼ cup apple cider vinegar
• ¼ cup white wine vinegar
• ½ cup extra virgin olive oil
• 1 Tbsp. Dijon mustard
• 2 Tbsp. pure maple syrup
• ¼ tsp. kosher salt (or less)
• ¼ tsp. black pepper (or less)