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Dairy
Easy
4 Servings
Allergens 
30 Minutes
Diets
1 pound butternut squash, cut into 1-inch cubes
1 tablespoon Gefen Olive Oil
1 tablespoon Gefen Honey
pinch black pepper
1 bag baby spinach leaves
3/4 cup light feta cheese, crumbled
1/4 cup Gefen Sweetened Dried Cranberries, (or sugar-free dried cranberries)
1/4 cup pine nuts
3 tablespoons Gefen Olive Oil
2 tablespoons Bartenura Balsamic Vinegar
Preheat oven to 400 degrees Fahrenheit. Spread squash on a baking sheet. Drizzle with olive oil and honey. Season with black pepper. Toss to coat. Bake until tender, about 20 minutes, tossing every few minutes.
In a large bowl, combine spinach, feta cheese, dried cranberries, pine nuts, and roasted butternut squash. In a small bowl, whisk together olive oil and balsamic vinegar. Toss to coat.
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