finely chopped fennel fronds, dill or mint (optional)
15 mL
2 tsp
honey
10 mL
1 tsp
Dijon mustard
5 mL
1
clove garlic, minced
1
fennel bulb, cored and thinly sliced
2 cups
baby spinach
500 mL
¾ cup
pomegranate seeds
175 mL
⅓ cup
finely crumbled feta cheese (optional)
75 mL
Method
Step 1
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.
Step 2
Arrange in single layer on parchment paper-lined baking sheet. Roast 20 to 25 min. until tender. Cool completely.
Step 3
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.)
Step 4
To serve, toss roasted squash, fennel bulb, spinach, pomegranate seeds and dressing to coat. Arrange on serving dish. Sprinkle with feta, if using.
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