Roasted Squash Salad - cooking recipe

Ingredients

2 lb acorn or butternut squash, peeled, seeded, cubed
2 tbsp olive oil
1/2 cup light raspberry-walnut vinaigrette
2 tbsp minced shallot
1 tbsp Dijon mustard
8 cups mixed greens
1/2 cup sliced red onion
1/2 cup pomegranate seeds
1/4 cup chopped scallions
1/4 cup pine nuts

Preparation

Preheat oven to 400\u00b0F. On a sheet pan, toss squash with olive oil and season. Roast for 20 mins. Let cool.
Meanwhile, in a bowl, whisk together raspberry vinaigrette, shallot and Dijon mustard. Divide salad greens, red onion, roasted squash, pomegranate seeds, scallions and pine nuts between 8 serving plates. Drizzle with vinaigrette.