Ingredients
2 cups butternut squash, cut into 1-inch cubes
Olive oil, kosher salt, and black pepper for roasting
2-3 strips bacon, diced (optional)
5 cups mixed greens (I used arugula and spring mix)
1 apple, thinly sliced
1 cup pomegranate arils
Candied Pecans and Pepitas
½ cup raw pecan halves
¼ cup pepitas
⅓ cup sugar
⅓ cup water
1 tablespoon maple syrup
¼ teaspoon kosher salt
Apple Cider Vinaigrette
⅓ cup extra virgin olive oil
¼ cup apple cider vinegar
1 tablespoon honey or maple syrup
2 teaspoons Dijon mustard
Kosher salt and black pepper
Directions
Roast the squash. Preheat the oven to 400°F. Toss the squash on a sheet pan with olive oil, salt, and pepper. Spread in a single layer and roast until tender and starting to brown, 25 to 30 minutes. Set aside to cool.
Candy the nuts. Line a baking sheet with parchment and lightly spray with nonstick spray. In a nonstick pan, combine the sugar and water and bring to a boil. When it starts to turn lightly golden, stir in the maple syrup and salt, then add the pecans and pepitas.
Lower the heat to medium and keep stirring constantly until the syrup reduces and thickly coats the nuts, and everything is golden brown. Watch closely, since this small batch moves fast and pepitas brown quicker than pecans.
Spoon the nuts onto the prepared sheet and spread into a single layer. Let cool completely without touching, since the hot sugar will burn. Once cool, break them apart by hand.
Cook the bacon. Heat a large skillet over medium-high heat and cook the bacon until crisp and the fat has rendered. Drain on a paper towel-lined plate.
Make the vinaigrette. Add everything to a lidded jar and shake. Taste and adjust.
Assemble. In a large bowl or platter, combine the greens, apple, pomegranate, and squash. Pour over the vinaigrette and gently toss. Top with the bacon and candied nuts.