Maple Bacon Fall Chopped Salad

1. Roast the Butternut Squash: Preheat the oven to 400°F (200°C). On a baking sheet, toss the diced butternut squash with a drizzle of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through
2. Cook the Bacon: In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate to drain, then crumble into bite-sized pieces.
3. Prepare the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper. Adjust seasoning as needed.
4. Assemble the Salad: In a large bowl, combine the mixed greens, roasted butternut squash, crumbled bacon, toasted nuts, cranberries, crumbled cheese, and diced apple.
5. Dress the Salad: Drizzle the dressing over the salad and toss to coat evenly.
6. Serve: Divide into bowls and enjoy your roasted butternut squash and bacon fall salad!

Tips

• To save time, buy pre-cut butternut squash.
• Add a sprinkle of pumpkin seeds for extra crunch. 
• Add hard boiled egg chopped for extra protein