Fall Spinach Salad

Salad

Preheat the oven to 425

Toss the squash with 1 Tablespoon of olive oil, rosemary and 1/2 teaspoon salt. Spread on a lined baking sheet and roast for 20 minutes or till tender, stirring halfway through (I used 1/2” dice). Remove from the oven and allow to cool.

Cut the sprouts in half or quarters if they are large and toss in 1/2 teaspoon of olive oil, 1/4 teaspoon garlic powder and a pinch of salt. Spread on a baking sheet and bake for 20 minutes or till tender, flipping halfway through. Remove from oven and allow to cool. (I put them in at the same time as the squash, but on different pans, so 20 minutes total baking time for everything.)

Put the spinach in a bowl or on a large platter. Slice or cut the apple into chunks and sprinkle over the spinach. Add the sprouts and squash, then top with the cranberries and pecans.

Dressing

Toss the shallots in 1 teaspoon of olive oil and sprinkle with a bit of salt. Put on a baking pan and roast 10 minutes or till soft and tender. Remove from oven and allow to cool. (These go in with the sprouts and squash, and I remove them at the halfway point for the other vegetables)

Put the shallots in a blender or small processor with the vinegar, olive oil (if using) and broth. Purée till smooth and creamy. You can add salt and pepper if you’d like.

Pour over salad and serve immediately.