Fall Harvest Salad

Ingredients:

For the salad

• 5 oz tub of mixed greens
• 1 butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• ½ cup toasted sliced almonds
• ½ cup feta cheese
• ½ cup dried cranberries

 For the dressing

• ½ cup Silver Spring Cranberry Horseradish
• 1 tablespoon Silver Spring Dijon Mustard
• 2 tablespoons cider vinegar
• ¼ cup olive oil
• Salt and pepper to taste

Directions:

1. Peel and cut the squash into ½ inch cubes. Coat squash cubes with olive oil and roast at 425 degrees F for 30-35 minutes.
2. In a small saute pan, toast the sliced almonds on medium heat until lightly browned.
3. Whisk together the cranberry horseradish, Dijon, cider vinegar, olive oil, salt and pepper.
4. Toss the salad with the cranberry horseradish dressing and top with feta, almonds, cranberries, and roasted squash cubes.