Ingredients:

  • 1 lb butternut squash, peeled and diced into ½-inch cubes
  • 2 tbsp extra virgin olive oil
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • ¼ tsp smoked paprika
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1 small clove garlic, minced
  • 5 oz baby kale or arugula
  • ½ cup crumbled feta cheese
  • ⅓ cup pomegranate arils
  • ⅓ cup toasted pecans or walnuts
  • ¼ cup thinly sliced red onion

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss the diced butternut squash with 2 tbsp olive oil, salt, pepper, and smoked paprika directly on the baking sheet, spreading them in a single layer.
  3. Roast for 20–25 minutes, tossing once halfway through, until the squash is fork-tender with deep golden-brown edges.
  4. Remove the squash from the oven and let it cool for 5 minutes to prevent the greens from wilting.
  5. In a small jar or bowl, combine balsamic vinegar, maple syrup, Dijon mustard, and minced garlic.
  6. Slowly whisk in 3 tbsp olive oil until the dressing is emulsified, thick, and glossy; season with salt and pepper to taste.
  7. In a large mixing bowl, combine the baby kale (or arugula), cooled roasted squash, crumbled feta, pomegranate arils, toasted pecans, and sliced red onion.
  8. Drizzle the balsamic dressing over the salad and toss gently to combine before serving.