Harvest Salad

1 large butternut squash
2 T. olive oil
2 T. honey
1 tsp. kosher salt
1/2 tsp. ground pepper
1 (8oz.) bottle poppy-seed dressing
1/4 cup fresh or frozen cranberries
1 (8 oz.) packages mixed salad greens
4 oz. goat cheese, crumbled
3/4 cup lightly salted, roaster pecan halves
6 bacon slices, cooked and crumbled

1.  Preheat oven to 400 degrees.  Peel and seed butternut squash; cut into 3/4 inch cubes.  Toss together squash, olive oil, and next 3 ingredients in a large bowl; place in a single layer in a lightly greased aluminum foil-lined jelly-roll pan.
2.  Bake 20 to 25 minutes or until squash is tender and begins to brown, stirring once after 10 minutes.  Remove from oven, and cool in pan 10 minutes.
3.  Pulse poppy-seed dressing and cranberries in a blender 3 to 4 times or until cranberries are coarsely chopped.
4.  Toss together squash, salad greens, and next 3 ingredients in a large serving bowl.  Serve with dressing mixture.

Broccoli Salad

5 cups fresh broccoli florets
1/2 cup golden raisins
1/2 cup sunflower seeds
1/2 cup cooked, crumbled bacon
1/4 cup of red onion, chopped
1 cup of frozen peas, thawed
1 cup shredded carrots
1/2 cup chopped celery

Dressing:
1 cup mayonnaise
2 tablespoons vinegar
1 cup sugar

Mix dressing and add to other ingredients.  Toss and mix well; chill thoroughly before serving.

Spin Pizza Salad

Spinach
Leaf lettuce
Granny Smith apples
Golden raisins
Goat cheese
Toasted pecans
Red grapes
Vinagarette

Toast the pecans in a 350 degree oven for about 15 minutes.  Mix all the ingredients for as much salad as you want.  I use Brianna's vinagarette for the dressing.  It is the one with the strawberry on it.  Lightly coat just before serving.  This is Ann's new favorite salad to go with some great pizza in Kansas City.