Roasted Butternut Squash, Pomegranate, And Roquefort Salad

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2 cups peeled, bite-sized pieces of butternut squash

1 tablespoon coconut oil

1 tablespoon whole cane sugar

1/2 teaspoon sea salt

8 cups mixed baby greens

1/4 cup pomegranate arils

4 tablespoons crumbled roquefort

1 teaspoon pomegranate juice

2 teaspoons balsamic vinegar

2 tablespoons extra-virgin olive oil

2 teaspoons maple syrup

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