Roasted Butternut Squash Salad
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Dice your squash, toss with olive oil & salt.
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Roast until charred around the edges.
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Toast pumpkin seeds with honey & sea salt.
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Set aside to crisp up.
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Pour dressing over the cooked squash & mix with arugula.
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Transfer to a serving bowl, top with the crispy seeds, feta & pomegranate seeds.
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And dig in!
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