Roasted Butternut Squash, Apple, Pomegranate Salad - cooking recipe

Ingredients

1 butternut squash, peeled and cut into bite-sized pieces
2 T EVOO
1 t salt
6 oz(9 cups) mixed baby greens
1 apple, fuji, gala, cored and sliced
1/2 c Balsamic Vinaigrette
5 oz goat cheese, crumbled
1/4 c walnuts, toasted and chopped
1/4 c pomegranate seeds

Preparation

Preheat oven to 400.
Line a baking sheet with a silicone mat or foil.
Toss squash with olive oil and salt. Arrange in single layer on prepared sheet.
Bake 20-25 minutes, until squash is lightly browned.
Remove form the oven and let cool for 10 minutes.
Toss mixed greens, squash, apple and Vinaigrette.
Top w/ goat cheese, walnuts and pomegranate seeds.