Pomegranate-Squash Salad

In Appetizers, In The Kitchen, Magazine, Recipes, Sides by RI Magazine

SERVES 4

YOU’LL NEED

FOR THE SALAD
1 head Boston bibb lettuce (ripped into bite-sized-pieces)
1 cup pomegranate seeds
1 cup butternut squash (medium diced, and roasted)
1 apple, peeled and diced
1 tbsp shredded gruyere cheese

FOR THE VINAIGRETTE
1 Shallot
½ cup red wine vinegar
1 tbsp Dijon mustard
3 cups Extra Virgin Olive Oil
Salt and pepper

MAKE IT
1) Combine shallots, red wine vinegar, and mustard. Slowly incorporate olive oil. Season with salt and pepper.
2) Roast butternut squash in a 350-degree oven for about 10 minutes or until cooked through.
3) In a mixing bowl, add lettuce, pomegranate seeds, butternut squash, apples and vinaigrette. Season with salt and pepper.
4) Finish salad with shredded gruyere cheese.

THE MACROS
CALORIES: 363
PROTEIN: 3 g
FAT: 26 g
CARBS: 23 g