Honey Roasted Butternut Squash & Spinach Salad

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For the Salad:

• 1 Butternut Squash, peeled, seeded and cut into bite sized pieces
• 2 Tbsp Honey
• 1 Tbsp Extra Virgin Olive Oil
• 1/2 tsp Kosher Salt
• 8 oz Spinach, chopped {about 9 cups}
• 1 Avocado, cubed
• 1/2 Cup Pecans, toasted
• To Taste Goat Cheese {optional}

For the Vinaigrette:

• 1/4 Cup Pomegranate Juice {POM}
• 2 Tbsp Balsamic Vinegar
• Juice of 1 Meyer Lemon
• 1 Tbsp Dijon Mustard
• 1 Tbsp Honey
• 1/8 tsp Cayenne Pepper
• To Taste Kosher Salt & Pepper
• 2/3 Cup Extra Virgin Olive Oil

Instructions

1. Preheat oven to 400. On a parchment lined baking sheet, toss squash with honey, olive oil and salt. Spread squash evenly onto one layer. Cook for 30 minutes {or until fork-tender}, tossing occasionally. Remove from oven and let cool for 10 minutes.
2. Meanwhile, make the vinaigrette. In a small bowl, combine pomegranate juice, vinegar, lemon juice, mustard, honey, cayenne pepper, salt and pepper. Slowly whisk in olive oil to emulsify. Set aside.
3. In a large bowl, toss spinach and cooked squash to combine. Drizzle with about 1/4 cup of vinaigrette and toss again.
4. Divide spinach and squash mixture among 4 plates. Top each with avocado, pecans and goat cheese. Drizzle more vinaigrette on each, if desired.