Fall Blackberry Squash Salad

 Ingredients: 

Kale and spring mix

1 butternut squash

8 oz mixed nuts. I suggest pecans, cashews, pepitas

2 TBSP maple syrup

1 pint of blackberries

1 small container of crumbled goat cheese

1 small package of dried cranberries

1/2 pound bacon, cooked and crumbled

Dressing: 

2 tsp dijon mustard

2 TBSP maple syrup

4 TBSP balsamic vinegar

4 TBSP olive oil

pinch of salt

To make the butternut squash: 

Peel the squash with a potato peeler. Slice in half. Take out the seeds. Dice into 1 inch cubes. Toss with salt, pepper, olive oil. Bake at 400 degrees for 20-25 minutes tossing once. 

To roast the nuts:

Prepare a sheet pan with parchment paper. In a large bowl add the nuts, 2 TBSP maple syrup, a few pinches of chili powder, a few pinches of cinnamon, salt.  Toss and then lay out on sheet pan.  Roast for about 8-10 minutes tossing once halfway. Watch carefully so you don't burn them.