1 large honeycrisp apple, stems/seeds removed, thinly sliced
1/4 cup blue cheese crumbles (about
1/4 cup pecans, roughly chopped
3 tbsp pomegranate seeds (one pomegranate fruit, or you can purchase already deseeded)
Preheat oven to 400 degrees. In a small bowl toss together the diced butternut squash, 2 tbsp olive oil, and pinch of kosher salt and ground black pepper. On a greased baking sheet, evenly spread the diced butternut squash. Roast for 25 minutes, flipping halfway through, until they are golden brown. Remove from oven and set aside.
While the butternut squash is roasting, in a small bowl add all of the vinaigrette ingredients and whisk until fully combined. Taste and adjust if needed, if too acidic, add more honey. Place in refrigerator until ready to serve, whisk again prior to serving.
In a large serving bowl, add in the mixed greens, followed by the roasted butternut squash, sliced apples, blue cheese crumbles, pecans, pomegranate seeds. When ready to serve, drizzle with the honey dijon vinaigrette.
If preparing in advance, wait till serving to dress with the vinaigrette