Cinnamon Roasted Butternut Squash Salad with Pecans & Cranberries

For the salad:

• 1 Lb butternut squash, peeled, seeded, and cubed into 1-inch pieces
• Salt and pepper, to taste
• 1 C. pecan halves
• 3 Tbsp. Better Butter Cinnamon Butter
• 10 oz. baby spinach, about 10 cups of torn leaves
• 1 C. dried cranberries

For the dressing:

• ¼ C. olive oil
• 2 Tbsp. lime juice
• 2 Tbsp. honey, softened
• 1 Tbsp. poppy seeds
• 1 Tbsp. Dijon mustard
• Salt and pepper, to taste

• Preheat the oven to 400° F.
• Toss butternut squash in olive oil, salt, and pepper. Arrange in a single layer on a greased baking sheet. Roast at 400° F for 20-25 minutes, flipping once halfway through baking.
• Meanwhile, melt Cinnamon Butter in a skillet over medium heat. Add pecans and cook 2-3 minutes, stirring occasionally, until nuts are toasted.
• Assemble the salad: spinach, roasted butternut squash, cinnamon pecans, and dried cranberries.
• To make the dressing, whisk together olive oil, lime juice, honey, poppy seeds, dijon mustard, salt, and pepper until combined. Pour over salad and toss.
• Serve immediately.