Recipe

Roasted Butternut Squash, Marcona Almond & Pomegranate Salad Recipe

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Ingredients

Directions

Step #1 PREPARING THE SQUASH: Preheat oven to 375.
Step #2 Cut ends off butternut squash, peel, & slice lengthwise.
Step #3 Remove seeds & chop into 1 inch cubes.
Step #4 In a medium bowl, mix spices, oil & vinegar into a paste.
Step #5 Add squash & toss until coated.
Step #6 Arrange the squash cubes in one layer in a roasting pan.
Step #7 Roast for 20 mins, toss once, & cook for an extra 25 mins or until the squash is browned & is tender throughout.
Step #8 Cool to about room temp.
Step #9 PREPARING THE DRESSING: Combine vinegar, honey, olive oil, mustard & black pepper in a jar; shake thoroughly to mix.
Step #10 ASSEMBLING THE SALAD: Add just enough dressing to the salad greens to coat the leaves very lightly.
Step #11 Add squash & pomegranate seeds; toss carefully.
Step #12 Sprinkle top marcona almonds & goat cheese (optional) on salad just before serving.
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