Butternut Squash Fall Salad

Oven roasted Butternut Squash
-Buy already cubed and peeled- in the produce section- for easier prep
-Season with salt and pepper
-Spread on baking sheet
-Bake at 400 for 25-35 minutes, until lightly browned and easily pierced with a fork

Oven roasted Fingerling Potatoes with same seasoning as above and at same temp but for 30 minutes

Oven roasted Brussels with same seasoning as above and at same temp but for 35-40 minutes

Oven roasted Onions
-Cut the top and bottoms off, leave outer layers of skin in place
-Place in baking dish top up
-Top with a little black pepper, balsamic, olive oil, and butter
-Bake at 400 for 30 minutes or until browned, remove outer few layers and cut in quarters to serve

Plate salad greens, add roasted veggies, top with pomegranate seeds, pistachios, and shaved parmesan cheese

Add a squeeze of lemon and a little pomegranate balsamic just before serving