Squash Goat Cheese Salad for 4 Servings

Instructions:

1. Preheat oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a parchment-lined sheet pan, spreading pieces in a single layer.
2. Bake for 25–30 minutes, tossing halfway through, until edges are golden-brown and centers are tender.
3. In a small jar or bowl, combine olive oil, lemon juice, maple syrup, and Dijon mustard. Shake or whisk vigorously until the mixture is thick, glossy, and emulsified.
4. In a large mixing bowl, combine baby arugula, dried cranberries, and pomegranate arils. Drizzle with half of the vinaigrette and toss gently to coat.
5. Add the warm roasted squash and crumbled goat cheese to the greens, folding carefully to avoid bruising the arugula or smearing the cheese.
6. Top with toasted pepitas and the remaining dressing before serving.