Butternut Squash & Pomegranate Salad

Ingredients

• 1/2 butternut squash (1.23 lb | 560 grams)
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 6 cups green of choice (15.87 oz | 450 grams)
• 1 cup pomegranate seeds (8.35 oz | 237 grams)
• 1/3 cup crumbled feta cheese (1-2 oz | 50 grams)
• 1/4 cup pumpkin seeds (1.05 oz | 30 grams)
• 1/4 cup extra virgin olive oil (2.02 fl. oz | 60 ml)
• 1 tablespoons honey
• Juice of 1 lemon
• 2 tablespoons Dijon mustard
• 1 teaspoon fresh chopped parsley
• A pinch of sea salt
• A pinch of black pepper

Instructions

1. 1

   preheat oven.: Preheat the oven to 200 C | 392 F.

2. 2

   Roast butternut squash.: Peel and cut butternut squash into cubes. Transfer onto a flat baking tray. Season with oil, salt and pepper and toss through. Roast for 20-25 minutes. Remove and allow to cool down slightly. I like it warm in the salad but you can have it completely cooled.

3. 3

   Assemble salad ingredients.: In a large salad bowl, add the leafy greens, pomegranate seeds, feta cheese, pumpkin seeds and roasted butternut squash.

4. 4

   Make the dressing.: Combine honey mustard dressing ingredients in a small bowl then pour on the salad. Toss all together. If making ahead of time, leave the dressing out until serving time.