Healthy Winter Salad

2 heads organic romaine lettuce
1 organic pomegranate
1 butternut squash peeled and chopped in 1 inch squares
1 Tablespoon grape seed oil
1 cup pumpkin seeds
½ head organic red cabbage
½ cup grape seed oil
¼ cup apple cider vinegar
¼ clove garlic
Sea salt

  1. Heat oven to 350
  2. Mix butternut squash with a grape seed oil and assemble on baking pan
  3. Roast squash until soft about 30- 45 mins.
  4. While squash is cooking:
  5. Cut pomegranate in quarters and remove the seeds
  6. Wash and coarsely chop lettuce and red cabbage put in large salad bowl
  7. To make dressing finely chop garlic and mix and press with ¼ tsp salt, then add the oil mix well and then add the vinegar.
  8. Once squash is cooked remove from oven and let cool about 30 mins. Once cooled:
  9. Add: pomegranate and squash to lettuce/ cabbage mixture and toss well with the dressing. Sprinkle with the pumpkin seeds and more salt if desired.


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