12-ounces baby spinach (about 8 cups)
2 acorn squash, sliced into 2″ x 1″ chunks with the skin still on
2 red onions, sliced 3/8″ thick
2 tablespoons olive oil
1/2 cup pomegranate seeds
2 teaspoons salt
1 teaspoon pepper
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 or 2 teaspoons date paste (to taste)
1/2 teaspoon dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat your oven to 425ºF. Line a rimmed baking sheet with parchment paper or foil for easy cleanup. Arrange the acorn squash and onions in a single layer (no overlapping). Drizzle with olive oil, salt and pepper. Roast for 35-45 minutes, until golden brown and easily pierced with a fork. Remove from the oven and allow to cool to room temperature for 5-10 minutes.
In a large salad bowl, toss the spinach with the salad dressing. Top with the cooled roasted acorn squash, onions and pomegranate seeds.