Roasted Butternut Squash, Pomegranate, and Roquefort Salad
- 2 cups peeled, bite-sized pieces of butternut squash
- 1 tablespoon coconut oil
- 1 tablespoon whole cane sugar
- 1/2 teaspoon sea salt
- 8 cups mixed baby greens
- 1/4 cup pomegranate arils
- 4 tablespoons crumbled roquefort
- 1 teaspoon pomegranate juice
- 2 teaspoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons maple syrup
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Baby greens, mixed (8 cups)
- Butternut squash (1 peeled 2 cups peeled, bite-sized pieces)
- Pomegranate, juice (1 teaspoon)
- Pomegranate arils (1/4 cup)
- Condiments
- Balsamic vinegar (2 teaspoons)
- Cooking & Baking
- Cane sugar, whole (1 tablespoon)
- Coconut oil (1 tablespoon)
- Maple syrup (2 teaspoons)
- Olive oil, extra-virgin (2 tablespoons)
- Sea salt (1/2 teaspoon)
- Dairy
- Roquefort (4 tablespoons)
Preparation
Read recipe preparation on goodlifeeats.com
Social Stats
53.0Rating
1-100
1-100
53Tweets
10Facebook
Shares
Shares
696StumbleUpon
Views
Views
40PinterestPins
Recipe Stats
Published January 17, 2011 (2 years ago).
3 people saved this recipe.
