FALL HARVEST SALAD WITH SQUASH, POMEGRANATE & GOAT CHEESE

Ingredients

INGREDIENTS FOR THE SQUASH:

  • 10 c butternut squash
  • 1/2 tsp garlic powder
  • 1 tbsp melted coconut oil
  • 1/2 c pomegranate seeds
  • 1/2 c crumbled goat cheese
  • salt & pepper to taste
  • 5 oz organic greens

INGREDIENTS FOR THE DRESSING:

  • 2 tbsp lemon juice
  • 1 tbsp balsamic vinegar
  • 2 tbsp fresh rosemary, roughly chopped
  • salt & pepper to taste

Directions

Roasted Butternut Squash combined with goat cheese, pomegranates, and rosemary makes an absolutely delicious, simple, and flavorful dish. Great for a holiday side dish, but simple enough for easy weeknight meals on a bed of greens.

Gluten-free & Vegetarian

  1. Preheat oven to 375 degrees Fahrenheit and line 1-2 baking sheets with parchment paper

  2. Wash the butternut squash and then chop and toss with coconut oil, garlic powder, salt, and pepper and mix well to combine. Spread out evenly on the baking sheets and bake for 30-40 minutes or until fork-tender, stirring once around 20 minutes or so.

  3. Rinse and pour your arugula (or other desired greens) into a bowl and top with the baked squash. Toss with the dressing mixture and top with pomegranate seeds and goat cheese. Serve immediately and enjoy!