Honey Nut Squash Salad

I am a little late sharing this recipe but better late than never!

I used a honey nut squash which is a little sweeter and smaller than a butternut squash but you can use either one.

I also covered my squash with another cookie sheet when cooking because I do not use aluminum foil. Studies have shown that aluminum foil leaches into food which then gets into your body.

INGREDIENTS:

1 Honey nut squash ( or butternut squash) peeled, cubed, and tossed in a tiny amount of olive oil

2 firm Granny Smith apples ( I leave the peeling on for nutrients and color) cubed

1 "Sweet" apple of your choice cubed

1/3-1/2 cup of pomegranate seeds

1 small handful of pecans ( or pumpkin seeds)

parsley for decoration OR chop and add it to the salad

salt and pepper to taste

PREPARATION:

Toast the pecans or pumpkin seeds. Allow to cool.

After mixing the squash with a small amount of olive oil ( you don't want the squash too "oily"), spread it onto a cookie sheet and cover it with another pan or cookie sheet.

Cook at 350 degrees for about 10 minutes. Remove from oven and check. The squash should be slightly tender but never mush. Allow to cool.
Mix all the above ingredients.

Dressing:

Instead of using honey or maple syrup, I used apple cider to add a hint of sweetness. You can also add 1 tsp of honey or maple syrup sweeter is preferred. This vinaigrette is flavorful.

1/2 cup olive oil
1/3-1/2 cup of apple cider
1 tsp apple cider vinegar
1 TBsp dijon mustard ( I used apple mustard but dijon works nicely)
1 tsp honey or maple syrup to taste.

Whisk until combined thoroughly and pour over salad or serve on the side.