Butternut squash and apple salad

Ingredients

1. 1 butternut squash, peeled and seeded, cut into 1/2-inch pieces (about 8 cups)
2. 2 teaspoons olive oil
3. 2 large apples, cored and cut into 1/2-inch pieces
4. 6 cups spinach, chopped
5. 1 1/2 cups chopped celery
6. 6 cups arugula, chopped
7. 2 cups chopped carrots

Dressing:

8. 1/2 cup low-fat plain yogurt
9. 2 teaspoons balsamic vinegar
10. 1 1/2 teaspoons honey

Directions

Preheat the oven to 400 F.

Toss the squash in olive oil. Roast in the oven for 20-30 minutes until golden brown and soft. Cool all the way.

Mix all the vegetables in a large bowl.

Make the dressing by mixing the yogurt, vinegar and honey. Whisk the dressing until smooth.

Pour the dressing over the salad. Toss and enjoy.