Roasted Butternut Squash Spinach Salad

0 Preheat oven to 425 convection bake. Add cubed squash to a nonstick baking sheet and season with salt, pepper, cinnamon, and garlic powder. Optional to drizzle with a bit of olive oil, if desired. Transfer to oven and bake for 25-30 minutes until crisp on the outside and tender on the inside, tossing once halfway through.
1 Meanwhile, prepare the candied walnuts by heating a cast iron skillet over medium low heat and toasting the walnuts for about 5 minutes until golden and fragrant, stirring frequently and being sure not to burn. Add in the maple syrup, coconut sugar, cinnamon and sea salt, stirring to combine and until sugars have liquified and caramelized. After a couple of minutes, transfer to a piece of parchment paper to let cool.
2 Next, prepare the dressing by adding all ingredients to a blender and pureeing until smooth and creamy, seasoning to taste with salt and pepper and adding water if needed to thin.
3 Add the spinach to a serving bowl and top with roasted squash, pomegranate arils, and candied walnuts. Drizzle with dressing and toss right before serving.