Salad with Roasted Butternut Squash and Apples

Well, that was the fastest summer ever.  Here one day, gone the next.  However, I do love Fall.  I love the sweaters, the smell of the outdoors and the food.
I was asked to make a salad for my parents annual Pipe Fest, featuring my dads Pipe Band.  It's an all day event with food, friends and libation.  So with Fall in mind, I decided to do something with butternut squash, greens, apples, feta and a Maple Dijon vinaigrette.  Delish!
The ingredients can all be prepped ahead of time and assembled just before serving, which frees up time for cocktails! Amen!

Salad with Roasted Butternut Squash and Apples

Serves 8-10

1 small Butternut Squash, peeled, seeded and cut into 1/2 inch pieces
1 tbsp olive oil
1 tbsp Maple Syrup
Salt & Pepper
1/2 cup toasted walnuts
1/3 cup Pumpkin Seeds
1/3 cup dried cranberries
2 apples, cored and diced
3/4 Feta Cheese
10 cups mixed greens

Dressing
1/4 olive oil
2 tbsp maple syrup
3 tbsp apple cider vinegar
2 tsp Dijon mustard
1 clove garlic, finely chopped
Salt & Pepper to taste

Pre-heat the oven to 400 F.  Combine the butternut squash with olive oil, maple syrup and salt and pepper.  Roast for 35-40 minutes, gently tossing halfway through.  Once cooked, let cool to room temperature or refrigerate until ready to use.
To make the dressing, combine the olive oil, maple syrup, apple cider vinegar, Dijon, garlic and salt and pepper in a jar.  Shake.
In a bowl combine the butternut squash, apple,  nuts, seeds, cranberries, and feta.  Pour over dressing.