Butternut Squash and Pomegranate Salad

For the salad: Combine all of the salad ingredients in a large bowl, tossing well to mix. Make sure that all the pomegranate seeds and walnuts don’t settle to the bottom

For the vinaigrette:
Combine all of these ingredients in a blender and blend until well emulsified. Drizzle over salad

NOTE: The dressing makes quite a bit so the salad can easily be doubled to accommodate the extra dressing. Or it would even make a good marinade for chicken or fish.

If you don’t buy pre-roasted squash you can easily roast one. Preheat oven to 400 F. Peel and chop a medium squash in half, scoop out seeds. Chop squash into 1″ pieces and place on a roasting pan, drizzle with a bit of olive or grape seed oil. Coconut oil also works really well. Roast for 30-40 minutes or until starting to turn golden, stirring often. Let cool before adding to salad.