1/2 large butternut squash (about 1 1/2 pounds), peeled and cut into 1/2-inch cubes
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon agave
1/2 cup grated Parmesan cheese
2 6-ounce bags spinach
1/2 cup dried cranberries
1/4 cup pepitas, toasted
1/4 cup olive oil
2 tablespoons white balsamic vinegar
2 teaspoons honey
2 teaspoons lemon juice
1 teaspoon Dijon mustard
Pinch of kosher salt
Freshly ground black pepper
Preheat the oven to 450°F. Line a sheet pan with foil.
For the salad: In a large bowl, combine the butternut squash, olive oil, salt and pepper. Toss to coat. Spread the squash in the prepared sheet pan and roast until tender and lightly browned, 15 to 20 minutes. Drizzle with the agave and set aside.
To make Parmesan crisps, in a medium nonstick skillet, add the cheese in an even layer and cook over medium heat until the cheese melts, starts to sizzle, and is golden brown, about 4 minutes. Using a nonstick spatula, carefully flip and cook until golden brown, 3 to 4 minutes more. Transfer to a silicone mat-lined baking sheet and let cool completely, 5 minutes.
For the vinaigrette: In a small bowl, whisk together the oil, vinegar, honey, lemon juice, mustard, pinch of salt, and black pepper.
In a large bowl, add the spinach, butternut squash, cranberries, and pepitas. Tear the Parmesan crisp into bite-sized pieces and add to the bowl. Gently toss.
Pour the vinaigrette over the salad and gently toss to combine. Serve immediately.