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Roasted Squash  Salad

Olive Oil

Salt Pepper

Mixed Greens

Maple Syrup

Acorn Squash

Pumpkin Seeds

Pomegranate Seeds

Red Onions

Pecans

Mustard

Garlic

Apple Cider Vinegar

Goat Cheese

Parsley

Preheat the oven to 400 degrees F. Toss the squash with olive oil, salt and pepper on a sheet pan. Then spread it into a single layer without overlapping.

Roast the squash until it is golden brown and tender, about 25-30 minutes, flipping it just over halfway through roasting.

Make the vinaigrette while the squash is roasting. In a small bowl, whisk together the garlic, mustard, salt, pepper, maple syrup, apple cider vinegar and olive oil.

In a large bowl, combine the lettuce, roasted squash, red onions, pomegranate seeds, goat cheese, pumpkin seeds, pecans and parsley.

Drizzle the vinaigrette into the salad. Toss to combine the salad ingredients.

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Roasted Squash  Salad