Ingredients
5cupsbutternut squash,(1½ lbs), cubed, cut into ¾ inch pieces
1½tbspolive oil
salt and freshly ground black pepper
1cuppecans,chopped, toasted
10ozbaby spinach
1¼cupspomegranate arils
4ozgoat cheese,or feta, crumbled
½cupolive oil
¼cupred wine vinegar
3tbspshallot,minced
2½tbsphoney
1tbspdijon mustard
1tspfresh thyme leaves
salt and freshly ground black pepper
Preparation
Preheat oven to 400 degrees F. Place squash in a mound on a baking sheet, drizzle with olive oil, season with salt and pepper to taste, and toss to evenly coat in oil. Spread into an even layer.
Bake in preheated oven for 15 minutes then remove from oven and toss. Return to oven and bake for about 10 minutes until tender.
Allow to cool for several minutes before adding to salad.
In a large salad bowl toss together spinach, squash, half of the pecans and half of the pomegranate arils.
Drizzle with desired amount of dressing and gently toss. Sprinkle with remaining pecans, pomegranate arils and goat cheese and serve immediately.
Combine all dressing ingredients in a blender and season with salt and pepper to taste. Process until well emulsified.
