Ingredients
Scale
- 1 cup butternut squash, roasted with cinnamon and nutmeg
- 6 cups mixed greens
- 6 oz goat cheese, crumbled
- 1 cup candied pecans
- Arils from 1 pomegranate
- 1 cup farro, cooked
For the dressing:
- 1 cup pomegranate seeds
- ½ cup olive oil
- ¼ cup pure maple syrup
- 1 TBS lemon juice
- 1 TBS white balsamic vinegar
- 1 tsp dijon mustard
- pinch of sea salt
Blend to combine. Pour over salad right before serving. Enjoy!
Instructions
1. Preheat the oven 400 degrees F. Line a baking sheet with parchment paper. Cube butternut squash, toss with olive oil and season with salt, cinnamon and nutmeg. Add the cubed butternut squash to the baking sheet. Bake for 15-20 minutes or until easily pierced with a fork. Remove from the oven and allow to cool.
2. Add the greens to a large bowl. Add the cooked farrow, butternut squash, pomegranate arils, candied pecans, and goat cheese. Toss gently with tongs.
3. To make the vinaigrette, combine all the ingredients in a blender and blend until smooth. Drizzle the dressing over the salad right before serving.