For a truly delicious saiad full of fresh autumn flavor, try topping your greens with roasted squash and beautifully tangy and sweet maple vinaigrette.
Makes 4 servings (serving size: 1 1/4 cups salad)
1. Preheat oven to 425°.
2. Place the nuts on a baking sheet in middle of oven. Bake for about 5 minutes or until fragrant. Set aside.
3. Coat a 13- x 9-inch nonstick baking pan with cooking spray. Place squash on pan, cut sides down. Cover with foil, and roast in middle of oven about 20 minutes or until tender.
4. Whisk together the maple syrup, vinegar, and mustard in a serving bowl until blended. Add greens, and toss until well-combined.
5. Divide the dressed greens onto each of 4 plates, and surround with 2 squash wedges. Sprinkle evenly with nuts and Parmesan; serve.