- 1 large butternut squash (about 3 pounds), peeled and cut into cubes
- 2 tbs. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 tbs. balsamic vinegar
- 2 tbs. pure maple syrup
- 1/4 cup olive oil
- Salt and pepper to taste
- Greens of your choice - combination of: baby spinach, baby kale, radicchio, curly lettuce or spring mix
- 1/2 cup pumpkin seeds
- 1 cup pomegranate seeds
Heat oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside.
In a large bowl toss together the cubed squash, 2 tbs. olive oil, salt and pepper. Spread on the prepared cookie sheet and roast until the squash is golden and tender, about 35–40 minutes. Stir occasionally. When ready remove the squash from the oven and set aside to cool.
Make the dressing: Whisk together the balsamic vinegar, maple syrup and olive oil. Add salt and pepper to taste and set aside.
In a large serving bowl mix the greens and pumpkin seeds together with the dressing. Add in the butternut squash and pomegranate seeds and toss gently.
The salad can be tossed together 30 minutes ahead; serve at room temperature.