Roasted Delicata Squash Salad

To ROAST THE DELICATA SQUASH:

Preheat oven to 400 degrees F. Coat a large, rimmed baking sheet with nonstick cooking spray or line with parchment paper. Slice the ends off the squash and discard. Slice it in half, lengthwise, and use a spoon to scrape out the seeds. Place the halves skin-side up on the cutting board and slice crosswise into ½- to ¾-inch thick slices. Place the sliced squash on the prepared baking sheet, drizzle with olive oil and Apple balsamic whisked together. Season with sea salt and pepper. mix until well coated. roast for 20 minutes, or until fork tender. Remove from the oven and allow the roasted squash to cool while you continue with the rest of the recipe.

MAKE THE APPLE BALSAMIC VINAIGRETTE:

Add the olive oil, Apple balsamic vinegar, mustard, lemon juice, salt & pepper to a jar or other airtight container. Secure the lid and shake vigorously for about 10 seconds, or until thickened. Set aside.

ASSEMBLE THE SALAD:

Cover the bottom of a wide shallow bowl or platter with the arugula and baby spinach. Top with roasted squash, dried cranberries, toasted pumpkin seeds, and goat cheese. Drizzle with dressing and finish with a little freshly ground black pepper.

Enjoy this delicious & healthy fall favourite!