Step 1

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

Step 2

Place the butternut squash and mushrooms on a large baking sheet. Drizzle with olive oil and season with salt and pepper.

Step 3

Roast 25 to 30 minutes. Remove from oven and cool to room temperature.

Step 4

Whisk together dressing ingredients.

Step 5

Place spinach leaves in a salad bowl and toss with cooled roasted butternut squash and mushrooms. Pour on dressing and toss.

Step 6

Top with avocado slices, dried cranberries, pecans and Heaven and Earth Beet Sticks.