1 1/4 lbs butternut squash, peeled and diced 3/4-inch
1 tbsp olive oil
1 tbsp honey
kosher salt and freshly ground black pepper

For the vinaigrette:

1 1/2 tbsp olive oil
1 1/2 tbsp white balsamic vinegar
1 tbsp honey
1/2 tbsp minced shallots
2 tsp Dijon mustard
salt and fresh black pepper

For the salad:

5 oz baby spinach, washed and spun dry
1/4 cup raw, hulled pumpkin seeds
3 tbsp dried cherries
1/4 cup reduced fat crumbled gorgonzola