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
½ cup red wine vinegar
1 tbsp Dijon mustard
3 cups Extra Virgin Olive Oil
Salt and pepper
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.
PROTEIN: 3 g
FAT: 26 g
CARBS: 23 g