Warm Autumn Salad



Serves 6


  • 5 cups of cubed butternut squash
  • 1 ½ tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 cup of toasted pecans
  • 10 oz of baby spinach
  • 1 ¼ cups of pomegranate arils
  • 5 oz of goat cheese crumbled
  • Honey mustard dressing



  1. Preheat the oven to 400 F. Place the squash on a baking sheet, drizzle some oil and season with salt and peper to taste. Make sure the squash get coated evenly. Spread into an even layer. Bake in the oven for about 15 min, toss and bake another 10 minutes until tender. Allow to cool off a bit before  adding it to the salad.
  2. In a large bowl toss together spinach, squash, pecans and pomegranate arils plus the goat cheese. Drizzle some honey mustard dressing and serve immediately.

Bon appetite!