Roast Butternut Squash, Feta & Pomegranate Salad

This is a great salad to make in the fall and winter when butternut squash is everywhere. I usually roast a bunch of butternut squash early in the week and use it for a variety of dishes - this salad, butternut squash ricotta toasts, mixed into pastas or on pizzas, you name it! The key when roasting is to dice it pretty small before you cook it so that it roasts more quickly and becomes versatile for other dishes.

I used butter lettuce here, but you can use any greens you like. The vinaigrette is my go to: Meyer lemon and apple cider vinegar with a little honey, olive oil, salt and pepper. It makes more than you'll need for this salad, store it in the fridge and use it all week long!

This salad is gluten free, vegetarian, and can be dairy free and vegan if you sub a dairy free feta (or skip the cheese altogether).

Serves 4 as a side, 2 as a main