1small butternut squashpeeled and cubed (about 2 cups)
1small delicata squash (alternatively, double the amount of butternut squash)NOT peeled, ¼-inch slices (about 2 cups)
1teaspoonfresh thyme leaves or ½ teaspoon dried thyme (rosemary or sage can also be used)
2tablespoonsapple cider vinegar
1teaspoonfresh thyme leavesor ½ teaspoon dried thyme (rosemary or sage can also be used)
1clovegarlic grated or minced (about ½ teaspoon)
¼teaspooncracked black pepper
1granny smith applesliced thinly
1carrotpeeled and shredded
¼cuptoasted pine nutspeppitas or sunflower seeds also work
¼cupfresh pomegranate seeds
Toss cubed and sliced squash with 1 tablespoon olive oil, 1 teaspoon fresh thyme (or ½ teaspoon dried), and ½ teaspoon salt. Place on parchment lined baking sheet and roast in 425F oven for 30 minutes, flipping squash at the half point.
While squash is roasting, use a small bowl to whisk together dressing ingredients: olive oil, apple cider vinegar, dijon mustard, orange juice, thyme, salt & pepper.
In a large bowl, layer salad ingredients: spring mix, apples, carrots, pine nuts, pomegranate, cranberries, and goat cheese.
Top with warm roasted squash and dress with vinaigrette. Serve right away.
Calories are automatically generated. For best results calculate based on your exact ingredients.
If making in advance, keep roasted squash and dressing separate. Add squash and dressing immediately before serving.