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• Prep:10 mins

• Cook:25 mins

• Total:35 mins

• Serves 4

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Ingredients

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FOR ROASTED BUTTERNUT SQUASH:

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• 1 pound butternut squash , peeled, seeded, and cubed into 1-inch cubes

• 1 tablespoon olive oil

• salt

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FOR DRESSING:

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• 1/4 cup olive oil

• 2 tablespoons lime juice

• 3 tablespoons honey softened

• 1 tablespoon poppy seeds

• 1 tablespoon Dijon mustard

• Salt and black pepper to taste

• FOR SALAD:

• 10 oz baby spinach , about 10 cups of torn leaves

• 1 cup pecan halves

• 1/2 cup dried cranberries

• 1/2 cup pomegranate seeds

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Directions

1. Roasted butternut squash: 

2. Preheat oven to 400 F. 

3. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, a pinch of salt, and toss to mix. 

4. Place butternut squash in a single layer on the foil-lined baking sheet. 

5. Roast for 20-25 minutes, turning once half-way through baking, until softened.

6. Honey Lime Salad Dressing: 

7. Combine all dressing ingredients in a medium bowl and whisk to combine.

8. How to assemble butternut squash salad: 

9. In a large bowl, combine roasted butternut squash, spinach leaves (chop them up a little), 2/3 cup of pecans, 1/2 cup cranberries, and 1/4 cup pomegranate seeds. 

10. Add the salad dressing and gently toss. 

11. Top with the remaining 1/3 cup pecans and 1/4 cup pomegranate seeds.