Spinach Butternut Squash Salad

Instructions

1. 1

   Preheat the oven to 400°.

2. 2

   In a large bowl, toss the butternut squash with 1 tablespoon of olive oil, 1 tablespoon honey, salt and fresh ground pepper. Place on a baking sheet and roast in the center of the oven for 20 - 25 minutes, turning half way, or until tender. When done, remove from the oven and let it cool to room temperature.

3. 3

   Meanwhile, combine the vinegar, shallots, remaining honey, mustard and whisk in oil, pinch of salt black pepper.

4. 4

   Divide the spinach on 4 plates and top each salad with the roasted butternut squash, pumpkin seeds, dried cherries, and the crumbled gorgonzola cheese. Drizzle the dressing over each salad and serve immediately.