Roasted Butternut, Apple & Pecan Salad

I found this online while looking for the perfect salad for a fall dinner party. It was adapted from the Canyon Ranch Cooks cookbook. This recipe is delicious and my guests were quite impressed!

• Ready In: 40 mins
• Serves: 10

Ingredients

• 2  lbs  butternut squash, peeled, seeded, and cubed
• 5  granny smith apples, cored and cubed
• 2  teaspoons canola oil
• 1  tablespoon pumpkin pie spice
• 3⁄4 cup red wine vinegar
• 1⁄2 cup pure maple syrup
• 1⁄2 cup pecans, chopped

Directions

1. Preheat oven to 400°F.
2. Mix squash and oil in bowl. Sprinkle with spice mix and toss to coat.
3. Place squash on ungreased baking sheet and roast for 15-20 minutes, or until golden.
4. In a small bowl, combine vinegar and maple syrup and pour over squash. Bake for 5 minutes more.
5. Place apples and pecans in large bowl and add hot squash mixture. Toss lightly and allow to cool before serving.