Autumn Salad with Butternut Squash

In a small bowl, whisk together the honey, apple cider vinegar, brown sugar, yellow onion and garlic until combined. Slowly drizzle in the extra virgin olive oil, whisking all the while. Season with salt and pepper. Set aside until you are ready to use.

Bring a large pot of water to boil over high heat. Salt the water, and lower the temperature to medium. Add the butternut squash, cover and simmer for 10-12 minutes, or until the squash is tender. Remove from heat and drain. Run cold water over the squash to stop the cooking process. Set aside until you are ready to use.

In a large bowl, toss the cooled butternut squash, spinach, walnuts, fennel, apple and avocado together. Sprinkle the pomegranate seeds on top and drizzle on the dressing.

Serve cold or at room temperature. Enjoy!