Roasted Butternut Squash, Pomegranate, and Roquefort Salad
When buying Roquefort (or any cheese), look for one that isn’t pasteurized. This way the the healthy bacteria (pro-biotics) will still be intact which helps support your immune system and digestive tract.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Category: Salad
- Diet: Gluten Free
Ingredients
Units
- 2 cups butternut squash, cut into bite-size pieces
- 1 tablespoon coconut oil
- 1 tablespoon organic whole cane sugar or sucanat
- sea salt
- 5 ounces mixed baby greens
- 1/4 cup pomegranate seeds
- 2 tablespoons Roquefort, crumbled
Dressing:
- 1 teaspoon pomegranate juice
- 2 teaspoons balsamic vinegar
- 2 tablespoons olive oil
- 2 teaspoons maple syrup
Instructions
- Preheat oven to 400 degrees. Toss squash with coconut oil, rapadura, and then season with sea salt. Spread in an even layer on a baking dish and cover with foil. Roast for 15 minutes and then remove foil. Roast for another 20 minutes until edges are golden brown. Remove from oven and set aside to cool.
- In a large bowl combine greens, pomegranate seeds, Roquefort and cooled squash. In a small bowl whisk together pomegranate juice, vinegar, olive oil and maple syrup. Drizzle dressing over salad and toss.
Nutrition
- Serving Size: Serves 4