Holiday Butternut Squash Salad

Ingredients

• one large butternut squash
• oil spray
• salt, pepper & garlic powder, to taste
• 1/2 c pomegranate seeds
• goat cheese crumbles

Dressing:

• 2-3 T raspberry or balsamic vinegar
• 1 T olive oil
• 1 tsp hot honey
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp pepper
• 1-2 tsp fresh rosemary, chopped

Instructions

1. Roast squash whole at 400F for 25-30 min to loosen skin and precook the squash (I hate cutting the skin off when it is raw)
2. Once done, let cook and easily peel or cut off skin
3. Cut into cubes and season with oil and spices
4. Roast at 450F for additional 10-15 min
5. To make dressing, pour ingredients into a jar and shake up to combine

To Assemble:

1. Put butternut squash in a bowl, pour dressing over and combine well
2. Top with pomegranate seeds and goat cheese crumbles to serve!