Butternut Squash Salad with a Cinnamon Maple Vinaigrette

This salad combines classic and simple winter flavours of mint, pomegranate and pistachios, to create the perfect sweet yet savoury, tender yet crunchy butternut squash salad. If you're looking to add some excitement to your meals this winter, this recipe will not let your palette down!

Ingredients

2 large butternut squashes

1 pomegranate

½ cup of unsalted pistachios

½ cup of feta cheese

1 bunch of fresh mint

¼ cup of maple syrup

1 lemon

2 tbsp. of cinnamon

Salt and pepper

Olive Oil

**Makes 4 servings

Requires

1 sheet pan

1 mixing bowl

1 large salad bowl

1 small bowl

1 whisk (or fork)

Estimated cook time

35 minutes

Directions

Butternut Squash

1. Pre-heat oven to 425 degrees Fahrenheit

2. Peel and cut the squash into ½ to 1 inch cubes

3. In a large bowl, toss the squash cubes in 2 tbsp. of olive oil and salt and pepper to taste

4. Set the cubes on a sheet pan and place in the oven to cook for 20-30 minutes, flipping them half way.

5. Cook until tender and lightly browned

Fresh Ingredient Prep

6. Seed the pomegranate (tip: roll it on a cutting board first, this loosens the arils)

7. Finely chop the mint into thin long strands

8. Chop the pistachios

The Vinaigrette

9. Using half the lemon, squeeze its juice into a small bowl

10. Add 2 tbsp. of olive oil, the maple syrup, the cinnamon and salt and pepper to taste

11. Mix well with a whisk or fork

Putting it all together

12. Once the squash is done, combine the squash cubes with the pomegranates, mint, pistachios, feta, and the vinaigrette in a salad bowl

13. Enjoy!