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Preheat oven to 400 degrees F (205 degrees C). Line a baking sheet with foil and spray with
Nonstick Cooking Spray (as needed)
Butternut Squash (4 cups)
on the baking sheet and spray squash with
Nonstick Cooking Spray (to taste)
Ground Cinnamon (to taste)
Salt (to taste)
over the squash. Roast for approximately 30 mins, then remove from the oven to cool.
Romaine Lettuce (2 heads)
and place them plus
Pomegranate Seeds (to taste)
Sliced Almonds (to taste)
Gorgonzola Cheese (to taste)
in a large serving bowl and set aside.
To a jar with a lid, add the
Orange Juice (1/2 cup)
Olive Oil (2 Tbsp)
Maple Syrup (1 Tbsp)
Ground Cinnamon (1/4 tsp)
Salt (1/4 tsp)
. Combine by shaking vigorously.
Once the squash has cooled some, add it to the salad bowl, drizzle with vinaigrette and toss to combine. Season with Salt and Ground Black Pepper to taste. Enjoy!
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