Christmas Roasted Apple and Squash Salad with Pomegranate Vinaigrette

This roasted apple and squash salad with pomegranate vinaigrette are great for christmas and new year.

Ingredients:

For the dressing:

• 2 tsp walnut, almond, or olive oil
• 1 tsp raw honey (or a pinch of stevia to make it vegan)
• 2 tbsp balsamic vinegar (dark or white both work)
• 2 tbsp pomegranate juice (you can make your own from a fresh pomegranate using this method, or use a bottled pomegranate juice
• 1/8 tsp ground cinnamon

For the rest:

• 1 firm and slightly tart apple (crispin or honeycrisp are ideal!)
• 1 delicata squash, seeded and cut into rings
• 1 tsp each dried thyme and oregano
• 1 tsp olive oil (or spray in a mister)
• 6 cups rainbow chard, chopped
• ¼ cup pumpkin seeds/pepitas, raw or roasted
• ½ cup pomegranate arils

Instructions:

1. Preheat oven to 400F.
2. Core the apple and chop it into bite-sized chunks. Slice the squash cross-wise into rings about 1cm thick, scraping out any seeds with a knife or spoon.
3. Line a baking sheet with parchment paper or foil and scatter the apples and squash on top. Spray lightly with olive oil and sprinkle with thyme and oregano.
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