Winter Squash Salad with Italian Herb Om Noms

INGREDIENTS:

• 1 150 g box Yumasoy Italian Herb Om Noms, cooked according to package instructions

• 1 butternut squash, peeled and cubed

• 1 tablespoon extra virgin olive oil

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/4 teaspoon garlic powder

• 1 5oz package field greens mix or baby spinach

• 1/2 pomegranate, seeds removed

• 1/2 cup pecans, roughly chopped

• 1/2 cup goat cheese

Apple Cider Vinaigrette

• 1/4 cup extra virgin olive oil

• 1/4 cup apple cider vinegar

• 1 teaspoon dijon mustard

• 1/2 teaspoon maple syrup

• 2-3 garlic cloves minced

• Dash of salt and pepper

DIRECTIONS:

1. Preheat oven to 400 degrees.

2. Toss butternut squash with oil, salt, pepper, and garlic powder arrange evenly on a parchment-lined baking sheet.

3. Bake for 20-25 minutes until squash is golden brown and fork-tender. 

4. Whisk all dressing ingredients together and set aside.

5. In a large bowl add greens, pomegranate seeds, pecans, goat cheese, roasted squash, and Om Noms, toss and drizzle with vinaigrette!

   
   
   *Makes 2-3 servings*