Roasted Squash Salad With Pomegranate & Goat Cheese

Name: Roasted Squash Salad With Pomegranate & Goat Cheese
Ingredients: 10 c chopped organic butternut squash; 1/2 teaspoon garlic powder; 1 tablespoon coconut oil melted; 1/2 cup pomegranate seeds; 1/2 cup crumbled goat cheese; to taste salt & pepper; 5 ounces preferred greens (optional); 2 tablespoons lemon juice; 1 tablespoon balsamic vinegar; 2 tablespoons fresh rosemary, freshly chopped; to taste salt & pepper

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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

Ingredients

FOR THE SQUASH:

10 c chopped organic butternut squash
1/2 teaspoon garlic powder
1 tablespoon coconut oil melted
1/2 cup pomegranate seeds
1/2 cup crumbled goat cheese
to taste salt & pepper

Optional Ingredients

5 ounces preferred greens (optional)

FOR THE DRESSING:

2 tablespoons lemon juice
1 tablespoon balsamic vinegar
2 tablespoons fresh rosemary, freshly chopped
to taste salt & pepper

Directions

Preheat oven to 375 degrees F and line 1-2 baking sheets with parchment paper.
Rinse and toss the butternut squash 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.
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!