Roasting butternut squash intensifies the flavor of this main-dish salad.

Preheat the oven to 400 F.

Toss the squash in olive oil. Roast in the oven for 20-30 minutes until golden brown and soft. Cool all the way.

Mix all the vegetables in a large bowl.

Make the dressing by mixing the yogurt, vinegar and honey. Whisk the dressing until smooth.

Pour the dressing over the salad. Toss and enjoy.

• 1 butternut squash, peeled and seeded, cut into 1/2-inch pieces (about 8 cups)
• 2 teaspoons olive oil
• 2 large apples, cored and cut into 1/2-inch pieces
• 6 cups spinach, chopped
• 1 1/2 cups chopped celery
• 6 cups arugula, chopped
• 2 cups chopped carrots

Dressing:

• 1/2 cup low-fat plain yogurt
• 2 teaspoons balsamic vinegar
• 1 1/2 teaspoons honey