* 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