Harvest Salad

Step 1

Preheat the oven to 400 degrees F.

Step 2

Peel and seed butternut squash; cut into 1-inch cubes. Toss together squash, olive oil, salt, and honey in a large bowl. Season with black pepper, to taste. Place in a single layer on a parchment-lined baking sheet. Bake 35-40 minutes or until squash is tender and begins to brown, stirring once after 20 minutes. Remove from oven and cool in pan.

Step 3

Combine the salad ingredients with the squash on a large platter.

Step 4

Whisk together the vinaigrette ingredients and drizzle over the salad. Add a light sprinkle of salt and pepper over the salad before serving.