Citrus, Squash and Brussels Sprouts Salad

Instructions

1. Heat oven to 350°F.
2. Toss squash with 1 tablespoon olive oil on a greased 15 x 10-inch baking pan. Arrange squash in a single layer. Lightly season with salt and pepper.
3. Bake for 15-20 minutes or until squash is tender, turning once. Cool completely on a wire rack.
4. Meanwhile, whisk the apple cider vinegar, pomegranate juice and orange zest in a small bowl. Slowly whisk in remaining olive oil. Season with salt and pepper.
5. Toss Brussels sprouts and squash with 1/4 cup vinaigrette in a large serving bowl. Top with the clementines, pomegranate seeds, pecans and green onions. Drizzle with remaining vinaigrette. Sprinkle with cheddar.