Squash Salad

This squash salad featuring warm flavors of cinnamon, cumin and toasted pecans is perfect for your Thanksgiving menu.

Serves: 6Prep: 15 minutesCook: 30 minutesTotal: 45 minutesDifficulty: Easy

Serves: 6


  • 2 cups butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • 1⁄2 teaspoon ground cumin
  • 1⁄2 teaspoon chili powder
  • 1⁄2 teaspoon ground cinnamon
  • 5 ounces Baby Spring Mix
  • 1⁄4 cup pomegranate arils
  • 1⁄4 cup pecan pieces, toasted
  • 1⁄2 cup apples, sliced
  • 3⁄4 cup Simple Truth Organic® Lemon Poppy Seed Greek Yogurt Dressing


  • Preheat oven to 375°F. Prepare a baking sheet with aluminum foil.
  • Toss the butternut squash with olive oil, cumin, chili powder and cinnamon. Spread onto prepared baking sheet and bake for 25-30 minutes, while tossing halfway through.
  • Allow butternut squash to cool slightly, then toss with spring mix, pomegranate arils, pecans, apples and poppy seed dressing.
  • Serve and refrigerate leftovers.