Winter Squash Salad

Ingredients

(serves 4 as a side dish)

Level: Super Easy

• 5 oz. bag mixed greens or baby spinach
• 1 medium sized squash seeded, peeled, and cut into small cubes (Small acorn squash, butternut, or delicata squash)
• 1 cup pomegranate seeds
• 1/2 cup candied pecans
• 4 oz Goat cheese or however much you want!
• Olive Oil
• 1 teaspoon salt
• 1/2 teaspoon pepper

For dressing

• 2 teaspoons Dijon mustard
• 1/4 cup Apple cider vinegar
• 1 teaspoon Mayo
• 2 teaspoons Honey
• 1/3 cup Neutral oil like canola
• 2 tablespoons Olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. Preheat your oven to 400 degrees.
2. Toss the squash with about 2 tablespoons of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and roast for 20-25 minutes.
3. Remove from the oven and set aside to cool.  If you are in a time bind, put it in your fridge or freezer for a few minutes to quickly cool it.
4. In a big ass salad bowl, add the mixed greens, pomegranate seeds, broken up pecans, crumbled goat cheese, and the squash once it’s cooled.
5. For the dressing, add all of the ingredients into a mason jar and shake for a good 30-60 seconds, until combined and looks uniform. Make sure that lid is on GOOD before shaking. (or whisk all the ingredients together in a bowl)
6. Dress the salad right before serving and enjoy!!