Butternut Squash Pomegranate Salad

This isn’t the most summer-y salad out there, but rather a teasing taste of what the next season has to offer. In my CSA box this week, I received a beautiful butternut squash along with some butter lettuce. Our pomegranate tree in the front yard has it’s first ripe fruit so I thought I’d marry them all into a salad that is satisfying and bright.

BUTTERNUT SQUASH POMEGRANATE SEED SUMMER SALAD

Preheat oven to 425. Peel squash, slice in half, scoop out the seeds (save them and roast them for the topping!) and cut into 3/4 chunks. Spread an even layer on pan and toss with 2 TB avocado oil. Bake for 8 - 10 minutes until they are fork tender. Transfer to bowl and let cool.

Dressing:

1 TB Mustard

1.5 ts ACV

3 TB Olive oil

1 ts honey

Half a lemon

S + P

Toss lettuce with dressing, and add all ingredients in a shallow bowl or large plate. Top with fried sage or pumpkin seeds for an extra crunch. Enjoy!