Roasted Butternut Squash Salad

Step 1

Preheat oven to 425˚F.

Step 2

Line a baking sheet with foil. Transfer the diced butternut squash to the baking sheet and drizzle the squash with oil and maple syrup; season with salt and pepper, and toss to combine.

Step 3

Roast for 15 to 18 minutes or until tender.

Step 4

Arrange mixed greens and arugula on a large salad plate or a salad bowl. To the salad greens, add pomegranate arils, pepitas, and walnut halves. Set aside.

Step 5

Meanwhile, make the dressing, and in a jar or a mixing bowl, combine the olive oil, pomegranate juice, apple cider vinegar, dijon mustard, honey, salt, and pepper; shake or whisk to combine. Taste and adjust accordingly.

Step 6

Pour the dressing over the salad greens and gently toss to combine.

Step 7

Remove the butternut squash from the oven and add it to the salad; toss gently to combine.

Step 8

Top the salad with goat cheese, taste and adjust accordingly, and serve.