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Fall Chopped Salad with Spinach, Butternut Squash, Apples & Cheddar
Ingredients
  • 1 small (1 ½ pounds) butternut squash, peeled and cut into ½-inch dice (about 4 cups)
  • 2 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon maple syrup
  • 2 teaspoons Dijon mustard
  • 8 cups packed baby spinach, roughly chopped
  • 1 medium Honeycrisp apple, diced
  • ½ cup diced sharp Cheddar cheese
  • ½ cup toasted chopped pecans
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