Many years ago in California, I used to enjoy a roasted butternut squash salad at my local Whole Foods Market. It was something I looked forward to in the Fall, but stopped seeing after they standardized recipes across regions. So today, I created this recipe with that memory in mind. Originally, I think it had dried cranberries, but I opted for fresh pomegranate seeds instead - either would be delicious! Anyhow, I hope you like this fresh take on a squash salad and it’s every good on day 2 or 3, which makes all the effort worthwhile. *Roasted pumpkin is a great stand-in for butternut squash.

Dressing:

1/2 teaspoon Maldon sea salt

1/4 teaspoon smoked paprika

1/8 teaspoon ground cayenne

1 teaspoon Dijon mustard

1 small garlic clove, minced

1 Tablespoon red wine vinegar (or apple cider vinegar)

optional: 1 Tablespoon maple syrup

6 Tablespoons cold pressed extra virgin olive oil

Method:

1. Mix up the salad dressing ingredients in a salad bowl and drizzle over the salad and toss.

Salad:

1 roasted butternut squash, skin removed & 1” dice

1/4 red onion, thinly slivered

handful cilantro, chopped

1/4 cup pomegranate seeds

1/4 cup pumpkin seeds

1/4 of a brick of feta, crumbled

sprinkle of red chili flakes

Method:

1. Arrange the salad ingredients on a platter and drizzle the salad dressing on. Serve right away. Keeps for 2-3 days in the refrigerator.

Dressing:

1/2 teaspoon sea salt

1/4 teaspoon smoked paprika

1/8 teaspoon ground cayenne

1 teaspoon Dijon mustard

1 small garlic clove, minced

1 Tablespoon red wine vinegar (or apple cider vinegar)

2 Tablespoons maple syrup

6 Tablespoons cold pressed extra virgin olive oil

Method:

1. Mix up the salad dressing ingredients in a salad bowl and drizzle over the salad and toss.