Roasted Butternut Squash Salad with Pecans and Cranberries – Chef Shamy

Ingredients

• For the salad:
• 1 pound butternut squash, peeled, seeded, and cubed into 1-inch pieces
• Salt and pepper, to taste
• 1 cup pecan halves
• 3 T Chef Shamy Cinnamon Honey Butter
• 10 oz baby spinach, about 10 cups of torn leaves
• 1 cup dried cranberries
• For the dressing:
• ¼ cup olive oil
• 2 T lime juice
• 2 T honey, softened
• 1 T poppy seeds
• 1 T Dijon mustard