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Roasted Squash Salad With Pomegranate & Goat Cheese

Roasted Squash Salad With Pomegranate & Goat Cheese

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

  1. Preheat oven to 375 degrees F and line 1-2 baking sheets with parchment paper.
  2. 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.
  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!
Tags
Fall Gluten-free Holiday Roasted Sides