Bitter greens with roasted butternut squash, goat cheese, and maple mustard vinaigrette

Ingredients

• 2 tsp whole grain mustard
• 2 tsp dijon mustard
• 1/2 lemon, juiced
• 1 tsp white wine vinegar (red win vinegar or balsamic would also work)
• 1-2 Tablespoons maple syrup, depending on how sweet you like it
• 1 Tablespoon olive oil
• salt and pepper
• 6 cups bitter greens of your choice (arugla, kale, frisee, radicchio, endive, or a combo would all work well here)
• 1 cup roasted, cubed butternut squash or squash of your choice
• 1/2 granny smith apple, cored and sliced thinly
• 1 cup protein of your choice, such as cooked chicken, tofu, or chickpeas
• 1/3 cup walnuts, toasted and broken into bite-sized pieces
• 2 oz goat cheese, crumbled (I used Trader Joe's cranberry goat cheese. If you can't find it and use plain goat cheese, I'd recommend adding 1/4 of cranberries to your salad.)