Fall Harvest Sexy Salad (Rosh Hashana Style)

1. Prepare the butternut squash: Cut the butternut squash into small cubes. On a baking sheet, spray the cubes with coconut oil, then season with salt and baharat seasoning blend (or a curry spice blend). Roast in an oven at 350°F (175°C) for about 40 minutes, or until tender. Alternatively, cook more quickly in an air fryer. 
2. Prepare the dressing: In a small bowl, combine 2 tablespoons of rice vinegar, 1 tablespoon of olive oil, 1 teaspoon of honey, 1 teaspoon of soy sauce (or coconut aminos), and salt and pepper to taste. Mix well. 
3. Assemble the salad for meal prep (mason jar method): If prepping a day or two in advance, pour the prepared dressing into the bottom of a 32oz mason jar. 
4. Layer sturdy vegetables: Add kale (or shredded cabbage) and thinly sliced red onion next, directly over the dressing. These sturdy vegetables help prevent sogginess. 
5. Layer remaining ingredients: Continue layering with the cooled roasted butternut squash, apples, pomegranate arils, and feta or goat cheese (if using). Add any other desired veggies or toppings. 
6. Serve: When ready to eat, simply flip the mason jar onto a plate to distribute the dressing and enjoy. Pair with an optional protein like salmon, chicken, tofu, or chopped egg.