Fall Chopped Salad

Ingredients

1 small (1 1/2 pounds) butternut squash, peeled and cut into 1/2-inch dice (about 4 cups)
2 cloves garlic, minced or 2 teaspoons garlic powder
3 Tablespoons oil
½ teaspoon salt
½ teaspoon ground pepper
2 Tablespoons vinegar (apple cider or white)
1 teaspoon honey
2 teaspoons spicy or yellow mustard
4 cups baby spinach, roughly chopped
1 medium tart apple, diced
½ cup diced or shredded Cheddar cheese
½ cup toasted chopped pecans or other nut, optional

Instructions:

Preheat oven to 400°F.
Put squash, garlic, 1 Tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a big bowl. Stir them together.
Spread on a large baking sheet and roast, stirring once, until tender, about 20 minutes.
Meanwhile, mix the rest of the 2 Tablespoons oil, vinegar, honey, mustard, and the rest of the 1/4 teaspoon each salt and pepper in the large bowl.
Add the roasted squash, spinach, apple, cheese and nuts. Toss to coat.

Source: eatingwell.com