Ingredients:
4 cups fresh spinach
1 small butternut squash, peeled and cubed
1 apple, thinly sliced
1 pear, thinly sliced
1/4 cup pecans, toasted
1/4 cup pumpkin seeds
4 slices bacon, cooked and crumbled
1/4 cup pomegranate arils
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp honey
Salt and pepper to taste
Directions:
Roast the butternut squash: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes until tender and golden. Let cool slightly.
Assemble the salad: In a large bowl, layer the fresh spinach, roasted butternut squash, apple slices, pear slices, toasted pecans, pumpkin seeds, crumbled bacon, and pomegranate arils.
Make the dressing: In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey, salt, and pepper.
Toss and serve: Drizzle the dressing over the salad and gently toss to combine. Serve immediately and enjoy the flavors of fall!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 320 kcal per serving
