Winter Salad With Roasted Butternut Squash, Goat Cheese, Walnuts & Craisins

• FOR THE SALAD:
• 1 whole Large Butternut Squash, Peeled, Seeds Removed And Diced
• 2 Tablespoons Olive Oil
• 1 teaspoon Kosher Salt
• 1/4 teaspoons Cinnamon
• 1/2 teaspoons Smoked Paprika
• Freshly Cracked Black Pepper, To Taste
• 4 cups Mixed Greens
• 1 head Red Leaf Lettuce, Washed And Torn
• 1/2 whole Red Onion, Thinly Sliced
• 1 cup Ready To Use Green Beans
• 1/2 cups Craisins
• 1/4 cups Goat Cheese Crumbled
• 1/2 cups Walnuts, Toasted
• _____
• FOR THE DRESSING:
• 1/2 cups Olive Oil
• 3 Tablespoons Red Wine Vinegar
• 2 teaspoons Dijon Mustard
• 1/4 cups Pomegranate Juice
• Salt And Pepper

1. For the salad:
2. Preheat the oven to 400 degrees F.
3. Toss the diced butternut squash with the olive oil, salt, cinnamon, smoked paprika and pepper. Spread in an even layer on a baking sheet and cook for about 20-25 minutes, or until the squash is soft and the edges are crispy. Let cool.
4. In a large salad bowl, layer the mixed greens, torn lettuce, red onion, green beans, craisins, goat cheese, walnuts and squash, once cool. Top with the dressing.
5. For the dressing:
6. Mix the olive oil, red wine vinegar, Dijon and pomegranate juice well. Taste with a piece of lettuce and add/adjust the salt and pepper to your liking. Pour on top of the salad and toss.
7. Enjoy!

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Taken from tastykitchen.com/recipes/salads/winter-salad-with-roasted-butternut-squash-goat-cheese-walnuts-craisins/ (may not work)