HouseOfYum: [Original Mealthy.com Recipe] (http://mealthy.rurl.me/wcs)
**Ingredients:**
* ½ cup apple cider vinegar
* ¼ cup low-fat mayonnaise or vegenaise
* 3 tablespoons honey
* ½ teaspoon salt
* ½ teaspoon mustard powder
* ½ cup extra-virgin olive oil
* 1 tablespoon poppy seeds
Salad:
* 1½ pounds butternut squash, cut into ½-inch cubes
* 1 tablespoon olive oil
* 1 tablespoon maple syrup
* salt and ground black pepper to taste
* 8 cups thinly sliced Romaine lettuce
* 6 slices cooked bacon, crumbled
* 2 avocados, diced
* ⅓ cup dried cranberries
* ⅓ cup chopped toasted pecans
* 2 pears, sliced
**Preparation:**
Beat vinegar, mayonnaise, honey, salt, and mustard together with a whisk until smooth; add oil and poppy seeds and continue to beat until emulsified. Refrigerate dressing until ready to use.
Preheat oven to 400°F (200°C).
Spread butternut squash onto a baking sheet. Drizzle oil and maple syrup over the squash; season with salt and pepper. Turn squash cubes to coat in oil and seasoning.
Roast squash until tender, 25 to 30 minutes; set aside to cool completely.
Pile lettuce onto a large, shallow serving platter. Arrange lines of squash, bacon, avocado, cranberries, pecans, and pears onto the lettuce.
Drizzle dressing over the salad to serve.
Hands: Megan
