This simple winter salad combines spring mix, roasted butternut squash, pomegranate, pecans, apple and feta cheese all tossed in a white balsamic vinaigrette.
Heat oven to 400°F. Toss butternut squash with olive oil, salt and pepper. Roast for 20-30 minutes, until tender. Remove from the oven and let cool.
Whisk together all dressing ingredients in a glass bowl or jar until combined. Another option is to add all ingredients into a mason jar and shake to combine.
Add greens to a large salad bowl and top with roasted butternut squash, apple chunks, pecans, pomegranate arils and feta cheese.
Drizzle on dressing and toss to combine. Alternatively, you can plate the salad and drizzle each serving with dressing before serving. Enjoy!