Name: Fall Wedge Salad with Artisan Romaine and Butternut Squash
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 11 ounces butternut squash (about 2 cups bite-sized cubes); 2 tablespoons extra virgin olive oil; 1/2 teaspoon cinnamon; 1/2 teaspoon salt; 2 clementine oranges (or tangerines); 1 lemon (juice only); 3/4 cup avocado oil; 1 tablespoon dijon mustard; 1 tablespoon raw honey; 1/2 teaspoon salt; 3 heads Tanimura and Antle Artisan Romaine; 1 pomegranate (seeded); 1/4 cup chopped walnuts; goat cheese crumbles ((optional))