Preheat oven to 400 degrees. Place cubed butternut squash in a bowl and toss with olive oil, cinnamon, rosemary and salt and pepper. Spread into an even layer on baking sheet and roast for 20-25 minutes or until fork tender. Allow to cool before adding to salad.
In a large salad bowl toss together spinach, apple, squash, red onion, chicken, bacon and dried cranberries.
For the dressing:
Combine all dressing ingredients in a mason jar and shake until well combined.
Time saving tip: If your short on time to make the dressing, Garlic Expressions also works great with this salad.
Optional salad toppings: pecans, pumpkin seeds, goat or feta cheese
Recipe by Mycah Hunter at https://mycahhunter.com/2017/11/21/autumn-spinach-salad-with-apples-bacon-and-butternut-squash-paleo/