Butternut Apple Salad with Maple Vinaigrette & Hemp Hearts

The Salad:
2 cups butternut squash cubes 1/2 inch
1 tbsp melted coconut oil or olive oil (for roasting)
1/4 tsp fine grain sea salt for roasting
2 tbsp raisins
1 med-large fuji or honeycrisp apple cored and chopped
2 large handfuls fresh baby spinach
2-3 tbsp Manitoba Harvest Hemp Hearts
Maple Vinaigrette:
2 tbsp light flavored olive oil
2 tsp fresh lemon juice or apple cider vinegar whichever you prefer
1/2 - 1 tsp pure grade A maple syrup depending on how sweet you want the dressing

Roast the Butternut Squash:
Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.
Coat the butternut squash cubes in the olive oil and sea salt and spread out in a single layer on the parchment lined baking sheet. Roast in the oven 15 minutes, shake, stir, or turn, and continue to roast another 15 minutes or until soft and golden brown. Remove from oven and set aside.
While the squash is roasting, whisk together the dressing ingredients and set aside.
To assemble the salad - start with the spinach and top with butternut squash, apples, raisins, and Hemp Hearts. Just before serving, drizzle on desired amount of dressing (whisk again before adding) and lightly toss.
Makes 2 small salads or 1 large serving.
Enjoy!