Butternut Squash, Pomegranate Salad with Tahini Dressing

• Vegetarian

• Produce

  • 1 lb Butternut squash
  • 1 cups Mix lettuce, Spring
  • 1/2 Pomegranate fruit

• Condiments

  • 1/2 Lemon juice
  • 2 tbsp Tahini sauce

• Baking & Spices

  • 1 Salt and pepper
  • 1 Pinch Sugar

• Oils & Vinegars

  • 1 tbsp Olive oil

• Liquids

  • 1 tbsp Water

Found on mmgood.com

Description

Ingredients

• 1 pound Butternut Squash, cleaned and cut into cubes
• 1 tablespoon Olive Oil
• 1/2 a Pomegranate Fruit
• 1-2 cups Spring Mix Lettuce
• Salt and Pepper, to taste
• 2 Tablespoons Tahini Sauce
• 1/2 a Lemon, juice
• 1-2 tablespoons Water
• Pinch of Sugar

Directions

• Preheat oven to 425 degrees.
• On a baking sheet, place butternut squash, season with oil, salt and pepper. Bake for 20-25 minutes or until cooked through and browned.
• In a bowl, add tahini sauce, lemon juice, water, olive oil and sugar. Mix well.
• Deseed pomegranate and place seeds in a bowl.
• Assemble salad by placing lettuce on place or bowl, add cooked butternut squash, pomegranate seeds and dressing, toss and serve! Enjoy!