Directions

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1. Preheat the oven to 400°F.
2. Toss the diced butternut squash with salt, black pepper, paprika, Ceylon cinnamon, nutmeg, and cumin.
3. Drizzle generously with avocado oil and mix until evenly coated.
4. Roast for 25–30 minutes, or until tender and lightly crisped on the edges.

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1. While the squash is roasting, heat a small skillet over medium heat.
2. Add the pumpkin seeds with a drizzle of olive oil and toast until golden brown and fragrant, stirring frequently.
3. Season lightly with salt if desired, then set aside to cool.

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1. In a large bowl, combine the fresh greens, roasted butternut squash, crumbled cheese, pomegranate seeds, and toasted pumpkin seeds.
2. Toss gently to distribute evenly.

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1. Add all dressing ingredients to a jar or small bowl.
2. Shake or whisk until fully combined and emulsified.
3. Drizzle over the salad just before serving and toss lightly.