Butternut Squash & Spinach Salad with Pecans, Cranberries, Pomegranate

Prep Time: 10 minutes

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Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 servings

Ingredients

Roasted butternut squash:
• 1 pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 3 cups of uncooked cubed butternut squash)
• 1 tablespoon olive oil
• salt
Dressing:
• 1/3 cup olive oil
• 2 tablespoons lime juice
• 3 tablespons honey, softened
• 1 tablespoon poppy seeds
• 1 tablespoon dijon mustard
• Salt and black pepper, to taste
Salad ingredients:
• 10 oz fresh baby spinach (about 10 cups of torn leaves)
• 1 cup pecan halves
• 1/2 cup dried cranberries
• 1/2 cup pomegranate seeds

Instructions

Roasted butternut squash:
1. Preheat oven to 400 F. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, a pinch of salt, and toss to mix.
2. Place butternut squash in a single layer on the foil-lined baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
Dressing:
3. Combine all dressing ingredients in a medium bowl and whisk to combine.
Salad assembly:
4. In a large bowl, combine roasted butternut squash, spinach leaves (chop them up a little), 2/3 cup of pecans, 1/2 cup cranberries, and 1/4 cup pomegranate seeds. Add the salad dressing and gently toss. Top with the remaining 1/3 cup pecans and 1/4 cup pomegranate seeds.