Butternut Squash Pomegranate Salad

with crispy fried sage!

Butternut Squash Pomegranate Salad

serves 2-3

Preheat oven to 425*. Peel squash, slice in half, scoop out the seeds (save them and roast them for the topping!) and cut into 3/4 chunks. Spread an even layer on pan and toss with 2 TB avocado oil. Bake for 10-14 minutes until they are fork tender. Transfer to bowl and let cool.

1 med-sized head of butter or little gem lettuce

1/2 cup pomegranate seeds

7 stems of fresh sage

Dressing:

1 TB grainy dijon mustard

1.5 teaspoons apple cider vinegar

3 TB olive oil

2 teaspoons honey

Squeeze of half a lemon

Salt and pepper to taste

Fry sage in a shallow amount of olive oil in a cast iron skillet. Place on paper towel and let sit for 10 minutes to cool.

Toss lettuce with dressing, and add all ingredients in a shallow bowl or large plate. Top with fried sage or pumpkin seeds for an extra crunch. Enjoy!

Happy Halloween, spooky friends!