Spinach Salad with Roasted Squash, Pumpkin Seeds, and Pomegranate
Photo by Quentin Bacon, food styling by Suzanne Lenzer and prop styling by Maeve Sheridan This salad is a true celebration of the tastes and colors of the fall-
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Cooking tools:
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- 4 cups (½-inch cubes) butternut squash (about 1 pound)
- ¼ cup extra-virgin olive oil, divided
- 1 tablespoon plus 2 teaspoons pure maple syrup, divided
- ½ teaspoon salt, divided
- ⅓ cup hulled pumpkin seeds
- 2 tablespoons cider vinegar
- 1½ teaspoons Dijon mustard
- 1/8 teaspoon freshly ground black pepper
- 5 cups lightly packed baby spinach, or baby kale
- ½ cup pomegranate arils
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