Winter Salad & Simple Balsamic Vinaigrette

Ingredients

For the salad:
• 1 lb pre-cut butternut squash
• 2-3 tbsp extra virgin olive oil
• salt and pepper, to taste
• 1/2 cup roughly chopped walnuts
• 1/4 cup pomegranate seeds
• 1 small braeburn (or other) apple, roughly chopped
• 2 oz goat cheese
• 5 oz lettuce blend of your choice
For the vinaigrette:
• 1/3 cup balsamic vinegar
• 1 tsp dijon mustard
• 1 tsp honey
• pinch salt
• pinch pepper
• 1/2 cup extra virgin olive oil

Instructions

1. Preheat oven to 400 degrees F.
2. Place butternut squash in a single layer on baking sheet and lightly coat with 2 to 3 tablespoons of olive oil. Sprinkle with salt and pepper. Bake at 400 degrees for 20 minutes, stirring squash once halfway through baking time.
3. While squash is cooking, prepare your vinaigrette. In a blender, combine balsamic vinegar, dijon mustard, honey, salt, and pepper. Turn blender on at medium-low speed and slowly drizzle in olive oil. Your final product should be smooth and creamy. This process also can be done whisking by hand, but is much easier with a blender. Yields about a cup of dressing.
4. Remove cooked butternut squash from oven, and let cool about 10 minutes.
5. Prepare your salad by mixing together lettuce, pomegranate seeds, walnuts, goat cheese, and butternut squash. Toss with desired amount of dressing and save remaining for future salads.