Butternut Squash & Pomegranate Salad

Perfect fall salad with roasted butternut squash and pomegranate seeds. A must-try during the holiday season to impress your guests at the table. This butternut squash salad is easy, and full of flavor and color. It's light, crunchy, sweet, tangy and refreshing. Accompanied with a homemade honey mustard dressing.

📝 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. 1preheat oven.: Preheat the oven to 200 C | 392 F.
2. 2Roast 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. 3Assemble salad ingredients.: In a large salad bowl, add the leafy greens, pomegranate seeds, feta cheese, pumpkin seeds and roasted butternut squash.
4. 4Make 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.