Fall Kale Salad - Field

Ingredients

• 4 cups butternut squash, peeled and cubed
• 1 tbsp. olive oil
• 2 tsp. fresh thyme
• 6 slices Field Bacon , cooked and crumbled
• 1/2 cup walnuts, chopped
• 1/2 cup red onion, thinly sliced
• 3 oz. blue cheese, crumbled (or substitute with goat cheese or feta)
• 5 oz. baby kale and spinach blend
• 1/3 cup dried cranberries
• 3 tbsp. maple syrup
• 2 1/2 tbsp. apple cider vinegar
• 2 tsp. dijon mustard
• 1 clove garlic, minced
• 2 1/2 tsp. fresh rosemary, finely chopped
• salt and freshly ground pepper
• 1/3 cup olive oil