Butternut Squash Pomegranate and Goat Cheese Spinach Salad with Red Wine Vinaigrette

Ingredients

• 5 cups cubed butternut squash, cut into 3/4 inch pieces
• 1 1/2 Tbsp olive oil
• Salt and freshly ground black pepper
• 1 cup chopped pecans, toasted
• 10 oz baby spinach
• 1 1/4 cups pomegranate arils
• 4 oz goat cheese or feta, crumbled
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 3 Tbsp minced shallot
• 2 1/2 Tbsp honey
• 1 Tbsp dijon mustard
• 1 tsp fresh thyme leaves

Directions

1. Start the butternut squash by heating the oven to 400 degrees. Pile the squash onto a baking sheet, add the olive oil, sprinkle with salt and pepper to taste, and turn everything over until the pieces are coated. Arrange the squash across the pan in one layer. Roast for 15 minutes, take the pan out, and stir the squash around. Slide it back into the oven and continue roasting until the pieces are tender, about 10 minutes more. Set it aside for several minutes so it can cool before it goes into the salad.
2. For the dressing, add all of the dressing ingredients to a blender, then add salt and pepper to taste, about 1/2 tsp salt and 1/4 tsp pepper. Blend until the vinaigrette looks smooth and fully combined.
3. To build the salad, use a large salad bowl and combine the spinach, cooled squash, 1/2 of the pecans, and 1/2 of the pomegranate arils. Add as much dressing as you like and toss gently. Finish with the rest of the pecans, the remaining pomegranate arils, and the goat cheese, then serve immediately.