Ingredients

• 1 small (1 1/2 pounds) butternut squash, peeled and cut into 1/2-inch cubes (about 4 cups)

• 2 cloves garlic, minced

• 3 tablespoons extra-virgin olive oil, divided

• 1/2 teaspoon salt, divided

• 1/2 teaspoon ground pepper, divided

• 2 tablespoons balsamic vinegar

• 1 teaspoon maple syrup

• 2 teaspoons Dijon mustard

• 8 cups packed baby spinach, roughly chopped

• 1 medium Honeycrisp apple, diced

• 1/2 cup diced sharp Cheddar cheese

• 1/2 cup toasted chopped pecans

Directions

1. Stir squash, garlic, 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 20 minutes.

2. Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, maple syrup, mustard, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper in the large bowl. Add spinach, roasted squash, apples, cheese and pecans. Toss to coat.