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- 1 medium butternut squash
- 1/4 cup olive oil
- Salt to taste
- 8 oz. pecans
- 2 tbs. maple syrup
- 10 oz. spring mix
- 1/2 cup goat cheese
- 5 oz. pomegranate seeds, or yield of one pomegranate
Preheat the oven to 425 degrees F. Prep the butternut squash by peeling it, removing the seeds, and cubing into bite-sized pieces.
Lightly toss in half of the olive oil and salt. Roast on a baking sheet for 40 to 45 minutes.
Toast the pecans in a skillet coated with olive oil over medium heat. Add the maple syrup and a pinch of salt and stir for one to two minutes, allowing the pecans to become evenly coated.
Let the pecans cool in a single layer on parchment paper.
Toss together the greens, goat cheese, pomegranate seeds, squash, and candied pecans.