Butternut Squash Salad

Name: Butternut Squash Salad
Cook time: 30 min
Yield: 2
Ingredients: 1 small butternut squash peeled seeded & cut into cubes; 8 OZ goat cheese crumbled; Seeds of 1 Pomergranate; mixed leaf salad; 3 tbsp olive oil; 1/2 cup olive oil; 2 tbsp Maille® Honey Dijon Mustard

Cooking Time30 mins Makes 2

Nutritional Information

Calories

1219.36kcal (2 serving)

Total Fat

109.59g (2 serving)

Saturated Fat

33.8g (2 serving)

Trans Fat

0.0g (2 serving)

Cholesterol

89.58mg (2 serving)

Sodium

651.23mg (2 serving)

Total Carbs

29.65g (2 serving)

Dietary Fiber

5.55g (2 serving)

Sugars

10.83g (2 serving)

Protein

27.66g (2 serving)

Ingredients List

1 small butternut squash peeled seeded & cut into cubes
8 OZ goat cheese crumbled
Seeds of 1 Pomergranate
mixed leaf salad
3 tbsp olive oil
1/2 cup olive oil
2 tbsp Maille® Honey Dijon Mustard

Directions

1. Preheat oven to 390°F.

2. Layer the butternut squash cubes on a baking tray, drizzle with olive oil and bake in the oven until golden brown (about 30 minutes). Remove and leave to cool for 30 minutes.

3. Prepare the dressing by mixing olive oil with the Maille Mustard with Honey and Balsamic Vinegar.

4. In a bowl or large platter add the salad, butternut squash, pomegranate seeds and crumbled goat cheese, drizzle with the Maille dressing.