Spinach Salad with Roasted Squash, Roasted Grapes and Pumpkin Seeds - Ellie Krieger

Ingredients

• 3 cups cubed butternut squash (½ -inch cubes) (about 3/4 pound)
• 4 ½ tablespoons extra-virgin olive oil, divided
• 1 ½ cups red grapes (about ½ pound)
• 2 tablespoons pure maple syrup, divided
• ½ teaspoon salt, divided
• 2 tablespoons unsalted pumpkin seeds
• 2 tablespoons cider vinegar
• 1 ½ teaspoons Dijon mustard
• 1/8 teaspoon freshly ground black pepper
• 5 cups lightly packed baby spinach
• 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried