Butternut Squash and Spinach Salad with Maple Vinaigrette

Preheat oven to 400°F (200°C).

In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on a baking sheet.

Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.

While the squash is roasting, toast the pecans. Heat a small skillet over medium heat. Add the pecans and toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Be careful not to burn them. Remove from heat and set aside to cool.

In a small bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, and the remaining 1 tablespoon of olive oil until well combined. This is your maple vinaigrette.

In a large bowl, combine the baby spinach, roasted butternut squash, toasted pecans, and dried cranberries (if using).

Drizzle the maple vinaigrette over the salad and toss gently to coat.

Serve immediately, topped with crumbled goat cheese (if using).