While I miss summer produce, it’s hard not to dream of hearty, fall salads all year round. This recipe takes advantage of the butternut squash bounty by roasting it alongside red onions until barely crisp, tossing it with lots of herbs, crispy whole wheat pita, and a sweet and sour pomegranate dressing. This is fantastic on its own or served as a side at any of your holiday tables.

Can’t find pomegranate molasses? Honey will do the trick. Another time saver is to use prepared pita chips instead of making your own.