This steak salad with blue cheese, butternut squash, and cranberries is ideal for a festive fall dinner!
Place the baking sheet in the oven and bake for about 20 minutes, stirring once halfway through, until squash is tender. Upon removing from the oven, drizzle additional 1 tbsp of honey over the squash and cranberries, and give everything a good stir.
You can either put all the ingredients in a large serving bowl, or you can divide everything evenly among four plates for four servings.
Nutrition information (approximate per serving, includes dressing):
527 calories, 30.5 g fat, 8 g saturated fat, 750 mg sodium, 34.5 g carbohydrate, 5 g fiber, 18.5 g sugar, 31 g protein, Vitamin A: 293%, Vitamin C: 69%, Calcium: 22%, Iron: 22%