Ingredients

The following ingredients have 6 Servings
  • 20 ounces cubed butternut squash ((about 4 cups))
  • Cinnamon and sea salt to sprinkle on squash before roasting
  • 2-3 heads of romaine + spring mix salad for added color
  • Pomegranate seeds
  • Sliced almonds or chopped pecans
  • Gorgonzola crumbled cheese
  • 1/2 cup orange juice
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instruction

  • Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with cooking spray. Place cubed squash on the baking sheet and spray squash with cooking spray. Sprinkle cinnamon and sea salt over the squash. Roast for approximately 30 mins.
  • Meanwhile, chop greens and place them plus pom seeds, nuts and cheese in a large serving bowl and set aside.
  • Combine all vinaigrette ingredients in a jar with a lid by shaking vigorously.
  • Once squash has cooled some, add it to the salad bowl, drizzle with vinaigrette and toss to combine. Season with salt and pepper to taste. Enjoy!