Preheat your oven to 350 degrees.

While oven is preheating, slice your acorn squash width-wise into 1 inch pieces.

Spray a baking sheet and acorn with oil (I used coconut oil). Bake for about 20 minutes or until tender.

Prepare the rest of the salad components. Use a big bowl for a beautiful presentation.

Once the squash is cooked and cooled, assemble salad.

Add the entire bag of spring mix to a large bowl, place the acorn on top. Add the pecans, pomegranate seeds, cheese, salt and pepper.

Once ready to eat, add the olive oil and balsamic vinegar.