Roasted Butternut Squash, Persimmon + Pomegranate Salad

1. Preheat the oven to 400°F. Arrange cubed butternut squash on a baking sheet in an even layer. Spray with avocado oil spray or drizzle with avocado oil. Season with salt and pepper and a sprinkle (or about 1/4 tsp) ground cinnamon. Give it a toss, then roast for 30-45 minutes, making sure to toss them halfway through. Broil for the last few minutes to add some color to the squash – just make sure to watch carefully so they don’t burn. Once finished, allow to cool.
2. As the squash roasts, make your dressing. Mix all ingredients (extra virgin olive oil, apple cider vinegar, honey, dijon mustard, minced garlic clove, salt, and pepper) together and season well with salt and pepper. Set aside.
3. Arrange your bed of lettuces (little gems and baby red butter lettuce) in a large shallow bowl. If there are any large pieces of little gems, tear them in half so it’s easy to eat.
4. Add apple, persimmon, pomegranate seeds, pistachios, goat cheese, and once cooled, the roasted butternut squash to the bowl.
5. Give the dressing a stir and then pour it over your salad. Toss the salad well, and then add additional salt and pepper as needed.