Warm Mushroom and Acorn Squash Salad

Preheat oven to 400ºF and line a baking sheet with foil. In a bowl, add melted butter, ground cinnamon and ginger powder; stir to mix well. Add salt and pepper to taste and combine.

Brush the acorn squash wedges with the melted butter mixture on both sides and spread out on the baking sheet. Roast for 15–20 minutes, turning the squash once in between for even coloring. Once the squash is tender, remove from the oven.

Heat a large skillet over medium heat. Once the pan is smoking hot, place the halved shallots on the pan, cut side down. Cook for 3–4 minutes until onions are nicely charred and then push them to the side.

Add olive oil to the same pan and then add mushrooms and chopped garlic. Season with salt and pepper and mix. Cook for about 6–7 minutes until mushrooms are tender and cooked. Add lemon juice and mix well.

Toss together cooked mushroom mixture and salad leaves. Divide the salad among the plates, top with squash wedges and pomegranate arils to serve.