Roasted Butternut Squash Salad

Instructions

Prepare the roasted butternut squash.

Preheat the oven to 400°F (200C) and line a large baking sheet with parchment paper.

Peel the squash.

Cut in half vertically and use a spoon to scoop out the seeds.

Cut each half into thick slices.

Dice into 1-inch (2.5cm) cubes.

Place the squash cubes into a bowl and toss with a drizzle of olive oil, garlic powder, salt and pepper.

Spread the seasoned squash cubes onto the prepared baking sheet in a single layer.

Roast for 30-40 minutes or until tender and golden brown.

Assemble the salad.

In a medium bowl, whisk together the olive oil, balsamic vinegar, lemon juice, minced garlic, Dijon mustard, honey and salt and pepper.

In a large bowl, add a mix of leafy greens.

Add the roasted butternut squash cubes, the toasted pecans, pomegranate seeds and crumbled feta cheese.

Add the dressing and gently toss together to combine.

Serve immediately.

dinner,lunch,Salad,Side Dish