Perfect Winter Salad

Preheat oven to 425ºF.

Cut squash in half and remove all of the seeds from the centre. I leave the skins on, but feel free to peel the squash if you prefer. Slice squash into pieces that are about 1/4 inch thick. Spread pieces evenly across a baking sheet so that some space remains between each. Cover each piece with olive oil, salt and pepper.

Bake for 12–15 minutes. Remove and flip each slice of squash. Return the tray to the oven for another 10–12 minutes, or until pieces are nicely browned around the edges.

Melt butter in a nonstick pan over medium-high heat. Add pecans to the pan and salt to taste. Toast the pecans in pan for 3–5 minutes, stirring continuously. Be careful not to burn them!

Divide arugula between bowls. Divide squash, pecans, goat cheese, and pomegranate seeds evenly between the bowls. Top with lemon poppyseed dressing and enjoy!