Winter Squash Salad

Winter Squash Salad with Wilted Greens and Pomegranate Arils

· 1 butternut squash

· 2-3 tablespoons olive oil

· 1 teaspoon cinnamon

· Coarse salt and pepper

· 2 cups greens, such as baby spinach, baby kale or arugula

· 1 shallot, thinly sliced

· ½ cup pomegranate arils

· ½ cup shaved Parmesan cheese, or other hard cheese

Preheat the oven to 375. Peel the squash, cut in half and scoop out the seeds. Cut the squash into 1-inch pieces. Place on a rimmed, greased baking sheet. Drizzle with the olive oil and sprinkle with cinnamon, salt and pepper. Roast for 25-30 minutes until tender and the edges are beginning to brown.

In a large bowl, toss the roasted squash with the greens, shallot and pomegranate arils. If you like, you can drizzle with a little red wine vinegar or a light balsamic vinegar. Top each serving with some of the shaved Parmesan.

Yields 4-6 servings.

Recipe from Curly Girl Kitchen