Butternut Squash and Spinach Salad with Pecans, Cranberries, Pomegranate with Poppy Seed Honey-Lime Dressing. Healthy, gluten free, packed with veggies. The best salad for Thanksgiving, Christmas, New Year's Eve or any other Fall and Winter holiday menu!
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.
Place butternut squash in a single layer on the foil-lined baking sheet.
Roast for 20-25 minutes, turning once half-way through baking, until softened.
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.