6 cups salad greens (spinach, arugula or romaine lettuce)
1/2 cup pomegranate seeds
1/4 cup roasted pumpkin seeds
1/4 cup crumbled feta or goat cheese
2 tablespoons canola oil
2 tablespoons honey
1 tablespoon whole grain dijon mustard
1 tablespoon yellow mustard
1 tablespoon seasoned rice wine vinegar
This salad would work well with any roasted winter squash. To make it a meal replace the cheese with ¾ cup of canned lentils or chickpeas or a piece of baked trout or salmon that has been glazed with the remaining dressing.
Preheat oven to 375 degrees F. Slice the top and bottom off squash, then slice in half lengthwise. Remove and discard all seeds. Slice each half into ½" half rounds. Place squash in one layer on a lined baking sheet. Drizzle both sides with canola and sprinkle with salt and pepper. Bake for 20 minutes, flipping halfway through. Allow to cool slightly.
Meanwhile whisk all dressing ingredient together in a small bowl.
Assemble the salad starting with a handful of greens. Top with 3 slices of squash (remove skins if they're too tough to eat), 2 Tbsp pomegranate seeds, 1 Tbsp pumpkin seeds. Drizzle with 1 Tbsp dressing and 1 Tbsp crumbled cheese.