Roasted Butternut Blackberry Sunflower Crunch Salad

Ingredients

• ½ cup chopped pecans
• ½ medium butternut squash, peeled and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• ½ teaspoon ground cinnamon
• 1 bag (12.2 ounces) DOLE® Chopped Sunflower Crunch Salad Kit
• 1 cup DOLE® Blackberries
• 1/3 cup crumbled fat free feta cheese

Directions

1.     Preheat oven to 425°F; line a rimmed baking pan with nonstick foil. Toast pecans in a large skillet over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to a plate to cool.

2.     Toss squash, oil, syrup and cinnamon in a large bowl; spread on prepared pan. Roast squash mixture 25 minutes or until golden brown and tender, stirring once.

3.     Prepare Salad Kit as package directs in a large bowl; fold in blackberries and squash mixture. Makes about 6 cups.

4.     Serve salad sprinkled with cheese and pecans.