Roasted Butternut Squash, Pomegranate, Walnut & Apple Salad

1. 1

   Combine squash, sugar, crushed pepper and 1 cup (250 mL) dressing (or 2 tsp.

2. 2

   [10 mL] dressing for trial recipe).

3. 3

   Spread onto a single layer on bottom of 2 full-sheet pans (or onto bottom of small pan for trial recipe).

4. 4

   Bake in 400 degrees F (200 degrees C) standard oven 30 min.

5. 5

   or until golden brown, stirring every 10 min.

6. 6

   For each serving: Combine 1-1/4 cups (312 mL) arugula, 1-1/3 Tbsp.

7. 7

   (20 mL) each nuts and pomegranate seeds, and 2 tsp.

8. 8

   (10 mL) of the remaining dressing; place on serving plate.

9. 9

   Top with 1/2 cup (125 mL) squash; drizzle with 1/2 tsp.

10. 10

    (2 mL) molasses.

11. 11

    Garnish with 3 apple chips

* Per serving · 4 servings · Values may vary.

No additional tips available.