This autumn walnut salad is a fantastic entree for both lunch and dinner. Colourful and packed with nutrients from these superfoods:
Cooking Time: 30mins
1 cup butternut squash, cubed or sliced into rings
1 Tbsp Extra Virgin Olive Oil
4 cups spring mix
½ granny smith apple, sliced thin
½ cup pomegranate arils
½ cup raw walnuts
1 Tbsp Honey
1 Tbsp Apple Cider Vinegar
1 Tbsp Flax oil
1. Toss the squash with olive oil and roast on a baking sheet for 20-30 minutes at 350 degrees F or until soft and edges are golden.
2. Meanwhile, assemble the dressing by whisking all ingredients and tossing with the spring mix.
3. Once coated, top the salad with all other ingredients and serve with warm squash.