Butternut Squash Salad With Pomegranates And Toasted Pumpkin Seeds

Name: Butternut Squash Salad With Pomegranates And Toasted Pumpkin Seeds
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 kilograms butternut squash, peeled, seeded and cut into ¾ -inch dice; 1 Tbsp fresh thyme leaves or 2 tsps chopped fresh rosemary (I accidentally left it out in this picture.); 2 Tbsps fresh lemon juice; 2 teaspoons maple syrup or raw honey; 227 grams mixed baby greens; 9 servings A few twists of freshly ground black pepper; 2 Tbsps fresh pomegranate juice (or orange juice); 118 milliliters fresh pomegranate seeds; 79 milliliters raw hulled pumpkin seeds (pepitas) or chopped pecans; 1 teaspoons sea salt; 6 servings Sea salt and freshly ground black pepper; 2 teaspoons minced shallot; 59 milliliters unrefined, cold-pressed extra-virgin olive oil + 1 tsp

You can never have too many side dish recipes, so give Butternut Squash Salad With Pomegranates And Toasted Pumpkin Seeds a try. This recipe covers 19% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, primal, and vegan recipe has 151 calories, 4g of protein, and 2g of fat per serving. This recipe serves 6. A mixture of sea salt, thyme leaves, lemon juice, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes.