finely chopped fennel fronds, dill or mint (optional)
clove garlic, minced
fennel bulb, cored and thinly sliced
finely crumbled feta cheese (optional)
Preheat oven to 400ºF (200ºC). Toss squash with 2 tbsp (30 mL) olive oil, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper.
Arrange in single layer on parchment paper-lined baking sheet. Roast 20 to 25 min. until tender. Cool completely.
Meanwhile, in medium bowl, make dressing by whisking together remaining olive oil with balsamic vinegar, fennel fronds (if using), honey, mustard, garlic and remaining 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper. (Make-Ahead: Roasted squash and dressing can be prepared ahead up to 2 days ahead; stored separately in refrigerator.)
To serve, toss roasted squash, fennel bulb, spinach, pomegranate seeds and dressing to coat. Arrange on serving dish. Sprinkle with feta, if using.
Do you have leftover roasted squash? Use 4 cups (1 L) cubed cooked squash or other root vegetable in this salad.
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