• 6 tablespoons olive oil (regular or light)
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• 2 teaspoons Dijon mustard
• 1 butternut squash, peeled seeded and cubed small
• Salt and pepper
• 1/4 cup olive oil
• About 2 cups chopped romaine
• 1 cup pecan pieces, toasted
• 1/4 cup dried cranberries

Method-

Combine the vinegar, maple syrup and mustard in a small bowl. Whisk vigorously while slowly adding the olive oil. Season with salt and pepper and set aside.

Toss the squash with olive oil and salt and pepper, roast at 350 degrees for about 30 minutes or until fork tender. Allow to cool for about 10 minutes on a cooling rack.

Combine squash, lettuce, nuts and cranberries with the dressing and serve immediately.

Enjoy!