Roasted Butternut Squash Salad

Dice your squash, toss with olive oil & salt.

Roast until charred around the edges.

Toast pumpkin seeds with honey & sea salt.

Set aside to crisp up.

Pour dressing over the cooked squash & mix with arugula.

Transfer to a serving bowl, top with the crispy seeds, feta & pomegranate seeds.

And dig in!