Roasted Butternut Squash Salad » Salads for Lunch

Ingredients

• 1 butternut squash (peeled and cut into 1- to 2-inch chunks)
• 1 tablespoon olive oil
• 1 5 ounce package spring mix
• ½ cup dried cranberries
• ½ cup toasted (chopped walnuts)
• ¼ cup shaved Parmesan cheese
• ⅓ cup olive oil
• ¼ apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon dijon mustard
• ¼ teaspoon minced garlic
• Salt and black pepper (to taste)