Roasted Squash Salad with Apple Cider Vinaigrette - Wedge Community Co-ops

Ingredients

• Servings: 6-8
• 3 heaping cups of peeled and diced butternut squash (~1/2 butternut squash)
• ¼ tsp. salt
• ¼ tsp. ground black pepper
• 2 Tbsp. maple syrup
• 3 Tbsp. olive oil
• ½ cup raw pecan pieces
• 1 tsp. salt
• ¼ tsp. ground cinnamon
• 1 pinch ground cayenne pepper (optional)
• ¼ cup apple cider vinegar
• 2 Tbsp. dairy-free unflavored milk
• 1 Tbsp. maple syrup
• ¼ cup avocado oil (or other neutral oil)
• 2 cups fresh spinach, rinsed, stems removed
• ½ head endive, rinsed
• ½ head red romaine lettuce, rinsed
• 1 cup baby arugula, rinsed
• 3 cups maple pecan roasted squash (recipe above)
• 1 honeycrisp apple, sliced thin
• 3 oz. goat cheese, crumbled