Winter Salad with Roasted Butternut Squash & Pomegranate

Ingredients

For the Salad

• 4 cups mixed greens (arugula, kale, spinach)
• 1 cup roasted butternut squash cubes
• ½ cup pomegranate seeds
• ½ cup candied pecans or walnuts
• ½ cup crumbled goat cheese or feta
• 1 small red apple, thinly sliced
• ¼ red onion, thinly sliced

For the Dressing

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• Salt & black pepper, to taste

Instructions

1. Roast the Squash
   Preheat oven to 400°F (200°C). Roast butternut squash cubes for 20–25 minutes, until tender and lightly caramelized. Let cool slightly.
2. Make the Dressing
   In a small bowl, whisk together olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper until smooth and emulsified.
3. Assemble the Salad
   In a large salad bowl, combine mixed greens, roasted squash, pomegranate seeds, candied nuts, apple slices, and red onion.
4. Add the Cheese
   Sprinkle crumbled goat cheese or feta over the top.
5. Dress & Serve
   Drizzle with the dressing and toss gently to combine. Serve immediately.

Nutrition (Per Serving — Serves 4)

• Calories: 280
• Protein: 6g
• Fat: 18g
• Carbohydrates: 28g
• Fiber: 5g
• Sugars: 14g