Name: Roasted Winter Squash Salad with Spiced Walnuts, Red Currants, and Pomegranate Balsamic Vinaigrette
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; ½ tablespoon balsamic vinegar; ½ tablespoon pomegranate molasses; ½ tablespoon honey; 1 pinch each salt and black pepper; 1 delicata squash (about 1¼ to 1½ lbs), ends trimmed, halved lengthwise, seeds scraped out, and sliced into about ⅓-inch thick slices (no need to peel); 2 tablespoons avocado oil; ¼ teaspoon each salt and black pepper; ½ cup walnuts; ¼ teaspoon ground cinnamon; ⅛ teaspoon cayenne pepper; 6 cups salad greens, such as baby kale, baby spinach, field greens, etc.; ½ cup pomegranate arils; A few stems of red currants