Butternut Squash Salad

• 1 small butternut squash (peeled, seeded, and cubed)
• ½ to 1 teaspoon extra-virgin olive oil
• Sea salt and freshly ground black pepper
• ¼ teaspoon ground cumin
• ¼ teaspoon ground coriander
• ¼ teaspoon cinnamon
• ¼ teaspoon cayenne pepper (less if sensitive to spice)
• 6 cups loose-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
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh lemon juice
• 1 Medjool date (pitted)
• ½ garlic clove
• ⅛ teaspoon ground cumin
• 3 to 5 tablespoons water (as needed to blend)
• Sea salt and freshly ground black pepper

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