Pre-Heat oven to 400 degrees. Line a baking sheet with parchment paper or tin foil.
Peel squash, cut in half and remove seeds. Then cut into 1/4 inch cubes. Place cubed squash into a large bowl, drizzle with oil, season with salt, pepper, and garlic powder. Toss until evenly seasoned and coated. Spread seasoned butternut squash onto baking sheet into an even layer. Bake for 25 -30 minutes, until fork tender and lightly golden brown.
While squash is cooking assemble salad. I like to dress my greens with the dressing first. Place the arugula in a large bowl, drizzle with vinaigrette, and toss to distribute dressing evenly oven arugula. Then transfer the arugula to your serving bowl.
Top the arugula with pomegranate, pumpkin seeds, and goat cheese.
Once the butternut squash is done, add it on top of the salad and enjoy.
Roasted Butternut Squash Salad
Amount Per Serving
Calories 201Calories from Fat 78
% Daily Value*
Saturated Fat 2.4g15%
Trans Fat 0g
Polyunsaturated Fat 1.4g
Monounsaturated Fat 4.4g
Vitamin A 230.6IU5%
Vitamin C 48.8mg59%
* Percent Daily Values are based on a 2000 calorie diet.