once i was about halfway through this recipe
i realized i was using an acorn squash instead
of a butternut squash. oopsies.
but since i watched this video
i'm trying to break the rules more,
and think outside of the box.
recipe via sprouted kitchen
3 cups spinach
3 cups butter lettuce
2 lbs butternut squash, peeled & cut into 1" cubes
1/2 cup toasted pistachios
1 cup pomegrante seeds
1 tablespoon olive oil
1 tablespoon real maple syrup
block of parmigiano reggiano cheese (optional)
salt, pepper, red pepper flakes
3/4 cup apple cider
1 tablespoons apple cider vinegar
2 tablespoons shallots
1 teaspoons dijon mustard
salt and pepper
1. preheat oven to 425 degrees
2. toss squash cubes, olive oil and maple syrup in a bowl.
spread over a rimmed baking pan. sprinkle with salt, pepper, and red pepper flakes.
roast on the top rack for 20 minutes. remove and cool.
3. while squash is baking, bring apple cider,
apple cider vinegar and shallots to a boil in a small saucepan.
boil for about 8 minutes and remove from heat.
whisk in remaining dressing ingredients. allow dressing to cool.
4. place lettuce on a plate, distributing pomegranate seeds, pistachios and squash pieces.
drizzle with salad dressing and some cheese. enjoy!!