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.