This hearty fall salad recipe features roasted butternut squash and apples, spinach and arugula, all tossed in an irresistible sweet dressing! This salad is vegan and gluten free.

Calories: 123 | Protein: 4g | Carbs: 24g | Total Fat: 2g | Fiber: 5g | Sodium: 95mg | Yield: 6 | Serving Size: about 3 cups

Ingredients:
1 butternut squash, peeled and seeded, cut into ½” pieces
2 teaspoons olive oil
2 lg apples of choice,
6 ounces spinach, chopped
1 ½ cups celery, chopped
6 ounces arugula, chopped
2 cups carrots, chopped

Dressing:
1/2 cup low fat plain yogurt
2 teaspoons balsamic vinegar
1 1/2 teaspoons honey
1 teaspoon nutmeg

Preparation:
Preheat oven to 400 degrees. Toss squash in olive oil, roast in oven for 20 to 30 minutes until golden brown and soft. Cool completely. Place all vegetables in large bowl. Prepare dressing by mixing together yogurt, vinegar, honey and nutmeg. Whisk until smooth. Pour dressing over salad. Toss and enjoy!

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