Arugula/Kale Salad with Squash, hazelnuts, cranberries, pecans and BURRATA

Ingredients for dressing:
1 cup pomegranate juice
1 cup balsamic vinegar
2/3 cup olive oil
juice of 2 lemons
salt and pepper
WHISK

Ingredients for salad:
1 package of baby kale and arugula mix
2 balls of Burrata cheese
1/2 cup of  honey glazed pecans
1/2 cup of hazelnuts
1/2 cup dried cranberries
1 package of diced butternut squash
salt, pepper, italian seasoning, garlic powder

Directions:
1. Spray a sheet pan with cooking spray and preheat oven to 325. Toss butternut squash with olive oil, salt, pepper, italian seasoning and garlic powder. Roast for 35 minutes, tossing once halfway through. Let cool.
2. Assemble the salad by spreading the arugula/kale mix in a thin layer on the plate, then topping with nuts, cranberries, squash.
3. Slice a burrata ball in half and place both halves in the center of the plate. Drizzle with balsamic dressing and serve.