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Spray a rimmed baking sheet lightly with non-stick cooking spray.
Place squash in a mound on baking sheet. Drizzle with olive oil, sprinkle with thyme and season lightly with salt and pepper then toss to evenly coat.
Spread into an even layer and roast in preheated oven 15 - 20 minutes, tossing once after 10 minutes, until tender.
In a small saucepan whisk together maple syrup, apple cider vinegar, mustard, garlic and rosemary.
Bring to a boil over medium heat, then allow to boil, stirring frequently, 2 1/2 minutes.
Remove from heat and stir in 1/3 cup of olive oil and season with salt and pepper (about 1/4 tsp of each).
Cook the bacon until crisp.
Drain on a paper towel lined plate and let cool. Once cooled, crumble into pieces and set aside.
To a salad bowl add spinach, squash, bacon, walnuts, red onion, feta and cranberries. Gently toss salad.
Whisk dressing then drizzle over salad and lightly toss. Serve immediately after adding vinaigrette.
This recipe has the following nutrient totals:
Protein 14.7 g
Carbohydrates 41.8 g
Iron 0.71 mg
Fiber 5.58 g
Calcium 22.9 mg
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