Winter Wonderland Salad

Ingredients:

• 1/2 medium squash 1 tbsp of olive oil
• 1 packet of baby spinach leaves
• 4 tbsp of dried cranberries
• 5-6 crushed pecans
• feta
• Salt & pepper

Dressing – Maple Balsamic

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon of organic maple syrup
• ½ teaspoon Dijon mustard
• freshly ground black pepper

1. Preheat the oven to 220 degrees Celsius. Remove the skin and then cut into cubes.
2. Drizzle the squash with a generous tablespoon of olive oil and a sprinkle of sea salt. Bake for about 30 minutes or until the squash is tender and golden, stirring the cubes halfway.
3. In a pan over a medium heat, lightly toast the pecans for about 5 minutes or until they are slightly darker in colour.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup and Dijon mustard with a pinch of salt and pepper.
5. Let the squash cool down and then combine the spinach, cranberries, pecans, crumbled feta and squash in a serving bowl.
6. Toss with enough dressing to lightly coat the leaves. Serve immediately.