Butternut Squash, Pomegranate, Goat Cheese, and Spinach Salad

5 cups cubed butternut squash, cut into 3/4-inch pieces
1 1/2 tablespoons olive oil
Salt and freshly ground black pepper

10 ounces baby spinach
1 cup chopped pistachios or pumpkin seeds
1 cup pomegranate seeds
4 ounces goat cheese, crumbled

For dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
3 tablespoons minced shallots
2 1/2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper

Roast the butternut squash:
Heat oven to 400 degrees.  Place the squash in a mound on a baking sheet, drizzle with olive oil, season with salt and pepper to taste, and toss to coat evenly in oil.  Spread into an even layer on the baking sheet.  Bake for 15 minutes, then remove from oven and toss.  Return to oven and bake until tender, about 10 minutes longer.  (Allow to cool for several minutes before adding to the salad.)

Make the dressing:
Combine all the dressing ingredients in a blender or food processor, seasoning with salt and pepper to taste (about 1/2 teaspoon salt and 1/4 teaspoon pepper to start).  Process until well-emulsified.

Assemble the salad:
In a large bowl, toss together the spinach, squash, half of the pistachios, and half of the pomegranate seeds.  Drizzle with the desired amount of dressing and gently toss.  Sprinkle with the remaining pistachios, pomegranate seeds, and the goat cheese, and serve immediately.

Serves 8.

From CookingClassy.com, with minor change