Roasted butternut squash and blackberry salad

This hearty fall-winter salad has been my family’s favourite.

The flavour combination of sweet butternut squash and juicy tart blackberries that round up with goat cheese on a fresh spring mix bed make a complete meal.

Ingredients:

• 2 cups butternut squash cubes

• 1 Tbsp olive oil

• Salt and pepper

• 1 cup black berries

• 2 Tbsp goat cheese crumbles

• 1 Tbsp dried cranberries

• 4-5 cups spring mix or baby arugula

Dressing

• 1 tsp Dijon mustard

• 1 Tbsp maple syrup

• 2 Tbsp apple cider vinegar

• 2 Tbsp olive oil

• Salt and pepper

Instructions:

1. Preheat oven at 400 F .

2. In a bowl mix butternut squash cubes, olive oil, salt and pepper.

3. Press it on a baking tray and roast for 20-25 minutes.

4. On a serving dish lay the greens, top it with roasted butternut squash, black berries, goat cheese and cranberries.

5. To make the dressing, In a small bowl mix Dijon mustard, maple syrup, cider vinegar, olive oil, salt and pepper and whisk.

6. I like to put dressing on the side of this salad to keep the colours of salad ingredients