1 small butternut squash (peeled, seeded, and cubed)

½ to 1 teaspoon extra-virgin olive oil

Sea salt and freshly ground black pepper (to taste)

¼ teaspoon ground cumin

¼ teaspoon ground coriander

¼ teaspoon cinnamon

¼ teaspoon cayenne pepper (reduce if you’re sensitive to spice)

6 cups loosely packed spring mix greens

2 ounces goat cheese (torn into smaller pieces)

2 Medjool dates (pitted and diced)

¼ cup pomegranate seeds

¼ cup pistachios (toasted and crushed)

5 tablespoons extra-virgin olive oil (for the dressing)

2 tablespoons apple cider vinegar

1 tablespoon fresh lemon juice

1 Medjool date (pitted for dressing)

½ garlic clove (minced)

⅛ teaspoon ground cumin (for dressing)

3 to 5 tablespoons water (as needed to blend dressing)