Ingredients

The following ingredients have 8 Servings
  • 1 pound butternut squash, (peeled and sliced into half moons, OR diced into 1-inch cubes)
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • Salt and freshly ground pepper to taste
  • 6 cups mixed greens
  • 2 cups baby arugula
  • 2 cups fresh pomegranate arils
  • ½ cup pepitas
  • ½ cup walnut pieces
  • 4 ounces goat cheese, (crumbled)
  • ¼ cup extra virgin olive oil
  • ¼ cup pomegranate juice
  • 1 to 2 tablespoons apple cider vinegar
  • 1 teaspoon dijon mustard
  • ½ tablespoon honey, (or to taste)
  • Salt and freshly ground black pepper, (to taste)

Instruction

  • Preheat oven to 425˚F.
  • Line a baking sheet with foil.
  • Transfer diced butternut squash to the baking sheet.
  • Drizzle butternut squash with oil and maple syrup; season with salt and pepper, and toss to combine.
  • Roast for 15 to 18 minutes, or until tender.
  • Meanwhile, 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.