Harvest Autumn Salad

Slice a butternut squash into thin potato-chip size pieces (about 1/4″ thin). Toss with olive oil and a sprinkle of brown sugar. Bake until they are slightly crisped on the outside.

Meanwhile, cut up an apple and toss with spinach, chopped onion and cucumbers.

Add butternut squash right out of the oven.

Drizzle with balsamic vinaigrette. Toss with feta.

Enjoy : )