Fall Chopped Salad with Spinach Butternut Squash Apples Cheddar

Ingredients

• 1 small (1 1/2 pounds) butternut squash, peeled and cut into 1/2-inch dice (about 4 cups)
• 2 cloves garlic, minced
• 3 tablespoons extra-virgin olive oil, divided
• ½ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 2 tablespoons balsamic vinegar
• 1 teaspoon maple syrup
• 2 teaspoons Dijon mustard
• 8 cups packed baby spinach, roughly chopped
• 1 medium Honeycrisp apple, diced
• ½ cup diced sharp Cheddar cheese
• ½ cup toasted chopped pecans

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