Butternut Squash, Pomegranate and Goat Cheese Spinach Salad with Red Wine Vinaigrette

INGREDIENTS

5 cups

(1 1/2 lbs) cubed butternut squash, cut into 3/4 inch pieces

1 1/2 tbsp

olive oil

Salt and freshly ground black pepper

1 cup

chopped pecans (, toasted)

10 oz

baby spinach

1 1/4 cups

pomegranate arils

4 oz

goat cheese or feta (, crumbled)

1/2 cup

olive oil

1/4 cup

red wine vinegar

3 tbsp

minced shallot

2 1/2 tbsp

honey

1 tbsp

dijon mustard

1 tsp

fresh thyme leaves

Salt and freshly ground black pepper