Autumn Salad with Pomegranate Vinaigrette

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

65 g

Black Rice

1 cup cooked rice per 2 servings

1/2

Winter Squash

or Pumpkin, Butternut Squash

15 mL

Olive Oil

1 pinch

Salt

960 mL

Fresh Spinach

or romaine, kale etc.

115 g

Feta Cheese , cubed

85 g

Pomegranate Seeds

60 mL

Olive Oil

30 mL

Balsamic Vinegar

30 mL

Pomegranate Juice

5 mL

Maple Syrup

or honey

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

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Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Peel your Winter Squash (1/2) with a vegetable peeler, remove seeds, and cut into cubes. Toss with Salt (1 pinch) , Olive Oil (15 mL) .

Step 3

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