Autumn Acorn Squash Salad

INGREDIENTS:

For the Salad:

• 1 small acorn squash, sliced and seeds removed
• 1 tbsp Premium Extra Virgin Olive Oil
• Salt and pepper, to taste
• 4 cups mixed greens (like arugula, spinach, and kale)
• 1/3 cup pecans, toasted
• 1/3 cup pomegranate seeds
• ¼ cup crumbled goat cheese or feta (optional)

For the Vinaigrette:

• 2 tbsp Cinnamon Pear Dark Balsamic Vinegar
• 3 tbsp Navel Orange Premium Olive Oil
• 1 tsp Dijon mustard
• 1 tsp Franklin Raw Honey
• Salt and pepper, to taste

INSTRUCTIONS:

• Preheat your oven to 400ºF (200ºC).
• Toss the acorn squash slices with olive oil, salt, and pepper, then spread them out on a baking sheet.
• Roast for 20-25 minutes, flipping halfway through, until the squash is tender and slightly caramelized. Set aside to cool.
• In a small bowl, whisk together the Balsamic, Olive Oil, Dijon mustard, honey, salt, and pepper until well combined.
• In a large salad bowl, add the mixed greens. Top with roasted acorn squash slices, toasted pecans, pomegranate seeds, and crumbled goat cheese if using.
• Drizzle the vinaigrette over the salad and toss gently to coat.
• Serve immediately and enjoy this beautiful, seasonal salad full of autumn flavors!