Roasted butternut squash salad

Ingredients

Herb roasted red onions:
3/4 cup red onion wedges
1 tbsp. extra virgin olive oil
1 1/2 tsp. lemon juice
3/4 tsp. Dijon mustard
1/4 tsp. minced garlic
1/2 tsp. fresh minced thyme
1/2 tsp. kosher salt
1/2 tsp. black pepper

Salad:
3 1/2 cups diced butternut squash
2 1/2 tsp. rice bran oil
1/2 tsp. rosemary
3/4 tsp. kosher salt
2/3 tsp. black pepper
1 tbsp. pomegranate concentrate
1 3/4 tsp. sherry vinegar
3/4 cup dried cranberries

Directions

For the roasted onions:
Preheat oven to 350 degrees. Cut onions into wedges. Mix together olive oil, lemon juice, mustard, garlic, thyme, salt and pepper. Toss onion wedges with dressing to coat. Place on a baking sheet and spread out evenly. Roast for 30 to 40 minutes or until onions are soft and golden brown. Let cool to room temperature.

For the salad:
Preheat oven to 375 degrees. Dice squash into 1-inch pieces. Toss together squash, oil, rosemary and half of the salt and pepper. Place squash in a roasting pan and roast for 10 minutes, then let cool. Whisk together pomegranate concentrate and vinegar. Toss squash, onions, cranberries and pomegranate dressing. Season with remaining salt and pepper.

Serves 4 to 5.