Fall Harvest Butternut Squash & Pomegranate Salad

This colorful Fall Harvest Butternut Squash and Pomegranate Salad is a celebration of flavors that are in season. Tossed in a tasty balsamic maple dressing, roasted butternut squash goes well with the sweet and sour pomegranate arils, crunchy pumpkin seeds, and sour dried cranberries.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups mixed salad greens
• 1/2 cup pomegranate arils
• 1/4 cup pumpkin seeds
• 1/4 cup dried cranberries
• 1/4 cup balsamic vinegar
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard

Instructions:

Preheat oven to 400F 200C

Toss cubed butternut squash with olive oil, salt, and pepper on a baking sheet

Roast squash in the preheated oven for 25-30 minutes or until tender and lightly browned

In a small bowl, whisk together balsamic vinegar, maple syrup, and Dijon mustard to make the dressing

In a large salad bowl, combine roasted butternut squash, mixed salad greens, pomegranate arils, pumpkin seeds, and dried cranberries

Drizzle the dressing over the salad and toss gently to coat

Serve immediately and enjoy