Ingredients:
- 1 medium Butternut Squash (about 2 lbs), peeled, seeded, and cut into 3/4-inch cubes
- 2 tablespoons Olive Oil (for roasting)
- 1 teaspoon packed Brown Sugar
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper (freshly ground)
- 1 tablespoon Dijon Mustard
- 2 tablespoons Maple Syrup
- 3 tablespoons Apple Cider Vinegar
- 1/4 cup Extra Virgin Olive Oil (for vinaigrette)
- Salt and Pepper (to taste for dressing)
- 1/2 cup Pecan Halves (raw or lightly toasted)
- 6 cups Mixed Salad Greens (e.g., spring mix or baby spinach)
- 1 cup Pomegranate Arils
- 1/2 cup Feta Cheese, crumbled (optional)
Instructions:
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- In a bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread the squash in a single layer on the prepared baking sheet.
- Roast for 30–35 minutes, flipping halfway through, until the squash is tender and caramelized around the edges. Set aside to cool slightly.
- While the squash roasts, toast the pecan halves in a dry pan over medium heat for 3–5 minutes, stirring constantly until fragrant. Remove immediately from the pan to prevent burning.
- Prepare the Vinaigrette: In a small bowl, whisk together the Dijon mustard, maple syrup, and apple cider vinegar. Slowly drizzle in the 1/4 cup of extra virgin olive oil while whisking vigorously until the dressing is emulsified. Season with salt and pepper to taste.
- Assemble the Salad Base: In a very large bowl, gently combine the mixed salad greens and the slightly cooled roasted butternut squash.
- Dress and Garnish: Drizzle about two-thirds of the vinaigrette over the greens and squash. Toss gently to lightly coat without bruising the leaves.
- Final Presentation: Divide the salad onto serving plates. Sprinkle generously with pomegranate arils, toasted pecans, and crumbled feta cheese, if using. Serve any remaining dressing on the side.