Butternut Squash Salad

The first time I tasted this salad was at one of our favorite restaurants and, quite frankly, the combination didn't sound like it would work. But we'd never had a dish there that we didn't like so it was worth the experiment... a delicious experiment, as it turned out! I've ordered that salad several times since then and learned to make it on my own with some personal variations. Enjoy!

Ingredients
Dressing:
1 Tablespoon olive oil
1 Tablespoon apple cider vinegar
1 Tablespoon low-fat mayonnaise
1/4 Teaspoon mustard
Salt & pepper to taste

Salad:
1/2 lb. butternut squash, peeled and cut into bite size pieces
1 Tablespoon olive oil
1 Tablespoon maple syrup
Salt & pepper to taste
2 Cups mixed salad greens
1/4 Cup goat cheese, crumbled
1/4 Cup walnuts, toasted and chopped

Toss the squash pieces in the olive oil and maple syrup, sprinkle with salt and a generous amount of pepper. Please on a baking sheet and roast in a 400 degree oven for about 20 minutes, toss and return to the oven for an additional 15 to 20 minutes or until the squash is lightly golden brown. Remove from the oven and cool to room temperature.

Toast the walnuts by sprinkling them on a baking sheet and roasting in a 400 degree oven for 5 - 7 minutes, toss and return to the oven for an additional 5 - 7 minutes. Remove from the oven and allow to cool then coarsely chop.

Whisk together the dressing ingredients and toss with the salad greens. Add the squash and top with the crumbled goat cheese and chopped walnuts. Makes approximately 2 servings.