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8 oz. Galbani® Fresh Mozzarella ball, cut into bite-size cubes
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2 Tbsp. extra virgin olive oil
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4 small beets
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1 small butternut squash, peeled, seeded, and cubed
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Kosher salt and freshly ground black pepper, to taste
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¼ tsp. ground cumin
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¼ tsp. ground coriander
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¼ tsp. cinnamon
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¼ tsp. cayenne pepper
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6 cups baby spinach, loosely packed
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½ cup candied pecans
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½ cup cornbread croutons, store bought or homemade
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For the Maple Mustard Dressing
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¼ cup pure maple syrup
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1 ½ Tbsp. apple cider vinegar
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1 Tbsp. Dijon mustard
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¼ cup extra virgin olive oil
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1 small clove garlic, grated
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¼ tsp. kosher salt
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1 pinch black pepper
Preheat oven to 400 degrees F, and line a large baking sheet with parchment paper or foil.
Drizzle beets with 1 Tbsp. olive oil, wrap in foil, and place on baking sheet.
Place squash cubes on baking sheet. Drizzle with 1 Tbsp. olive oil, and sprinkle with salt and pepper. Toss to coat and spread evenly.
Roast for 30 to 35 minutes, or until beets are tender and squash is tender and browned around the edges.
Let beets cool completely. Once cooled, peel and cube beets.
In a medium bowl, stir together the cumin, coriander, cinnamon, and cayenne. Once squash is roasted, toss in spice mixture and set aside.
Combine all dressing ingredients in a jar and shake until well combined.
In a large salad bowl, add spinach, squash, beets, candied pecans, and Mozzarella. Drizzle with dressing, and toss. Plate, top with cornbread croutons, and serve.
Make the most of the fabulous Fresh Mozzarella flavor by removing it from the refrigerator at least 1 hour before using!