Yield: 1 large bowl
Ingredients:
For the salad:
4 medium butternut squash, peeled, seeded, and cut into 1 ½-inch cubes
Olive oil
Salt and pepper
3 cups pecans
4 small leeks
1 5# case baby spinach
For the dressing:
1 cup maple syrup
1 cup cider vinegar
2 cups olive oil
3 tbsp. Dijon mustard
3 shallots, minced
Salt and pepper
Preheat the oven to 400 degrees F.
Toss the squash cubes on a baking sheet with olive oil and salt. Roast 25 minutes, until tender, tossing every 10 minutes or so. Remove the squash from the oven and allow to cool fully.
Spread the pecans on a sheet pan and toast in the oven for 5 minutes.
Remove the green tops and bottom root from the leek. Cut the remaining portion of the leek in half lengthwise and rinse under cold water to wash away any grit inside the leek. Cut each half in half crosswise, then thinly cut vertically to create leek matchsticks.
Make the dressing by whisking together all of the ingredients in a bowl. Toss the spinach, squash pieces, leek matchsticks, and pecans with the dressing. Season with salt and pepper as needed.
