Step 1

Make the white balsamic vinaigrette by combining olive oil, white balsamic vinegar, honey, garlic, sea salt, and freshly cracked pepper in a small jar; seal with a lid and shake until well combined. Set aside to allow flavors time to mingle. Side Note: We enjoy a very tangy vinaigrette. If you don’t, use less vinegar, to taste.

Step 2

Preheat the oven to 400 degrees.

Step 3

Cut the acorn squash in half vertically then scoop out and discard the seeds from each half. Slice each squash half horizontally into 1-inch half-moons. Place the squash slices on the baking sheet and drizzle with some olive oil then season well with sea salt and freshly cracked pepper, to taste.

Step 4

Roast the acorn squash for 10 minutes. Flip the squash over and continue to roast for 5 minutes.

Step 5

Add the figs to the baking sheet and drizzle with a bit of olive oil then season well with sea salt and freshly cracked pepper, to taste. Roast for 5 minutes, until softened & caramelized. Remove the baking sheet from the oven and allow them to cool.

Step 6

Toss the spinach, arugula, and red onions with a little bit of the well-whisked white balsamic vinaigrette, to taste; toss to coat evenly.

Step 7

Place the dressed greens on a serving platter and arrange the roasted squash, caramelized figs, candied pecans, feta crumbles, and pomegranate arils.

Step 8

Drizzle the top of the salad with a bit more of the well-whisked white balsamic vinaigrette and season well with freshly cracked black pepper. Serve immediately with the remaining vinaigrette on the side. Enjoy.