Winter Salad with Roast Squash

This salad is a perfect accompaniment to roast pork tenderloin or ham. It offers layers of flavor from the sweetness of honey roasted squash, the tart taste of  pomegranate seeds and balsamic vinegar and the saltiness of pepitas and Parmesan cheese.

Ingredients

1 small acorn squash, about 1 pound
1 small butternut squash
2 teaspoons honey
5 Tablespoons olive oil, divided
Salt and pepper
1 cup Brussels sprouts
1/4 cup pepitas
4 - 6 cups fresh spinach
2 Tablespoons Balsamic vinegar
1/4 cup pomegranate seeds
Shaved Parmesan cheese or garnish

Instructions

Heat oven to 350 degrees.
Slice acorn squash into rounds about 1-inch thick. Cut each round in half. Remove seeds.
Peel butternut squash and cut into 1-inch chunks, removing seeds. Line a baking sheet with parchment paper. Place the prepared squash on top, spreading out in a single layer. Drizzle honey and 2 Tablespoons olive oil over the squash. Season with salt and pepper. Roast in oven for 20-25 minutes or under soft. Remove from oven and allow to sit on baking sheet to cool slightly.

Remove the ends of the Brussels sprouts and half or quarter, depending on size. Place on small baking sheet. Drizzle with 1 Tablespoon olive oil. Season with salt and pepper and roast until tender with crispy outer leaves, about 15 minutes. Remove from oven and allow to sit on baking sheet to cool slightly.

Spread pepitas on baking sheet.  Sprinkle with salt and allow to toast slightly in the oven until they are a light brown, about 5 minutes.

In small bowl, whisk together balsamic vinegar and 2 Tablespoons olive oil. Place the spinach in large bowl and toss with the balsamic-olive oil mixture.

To assemble salad, place dressed spinach on large platter. Arrange roasted squash and Brussels sprouts on top. Sprinkle with pomegranate seeds and pepitas. Garnish with shaved or grated Parmesan.