4cupsof butternut squashpeeled, seeded and roughly chopped into bite size
1tbspof olive oil
1-2tspof fresh chopped rosemary
1/2tspdried crushed red pepper
Coarse kosher salt to taste
1/4cuporange juice
1.5tbspextra virgin olive oil
1tbspfresh lemon juice
6cupsof your favorite lettuceI combined arugula and romaine
1/3cupwalnutstoasted, coarsely chopped
1/2cuppomegranate seeds
1/4cupof feta cheese
Instructions
Preheat oven to 450F.
Toss butternut squash, olive oil, rosemary, and crushed red pepper on large rimmed baking sheet. Sprinkle with salt. Roast for 15 minutes. Remove squash from oven and flip them around a bit before popping them back into the oven for another 15 minutes or so. You are looking for the squash to begin browning and become nice and tender.
(The squash can be made up to two hours ahead. Let stand at room temperature.)
While the squash is baking whisk the orange juice, lemon juice, and oil together. Season with some salt and pepper and set aside.
When you are ready to assemble the salad, combine the lettuce, pomegranate seeds, and walnuts and lightly toss in the dressing. Spoon warm or room temperature squash over the top of the salad and sprinkle with feta cheese. Enjoy!!