Roasted Butternut Squash Platter with Pomegranate Honey Drizzle

1 Butternut Squash, Roasted and Chopped (roast the chopped squash, tossed with olive oil, salt and pepper on a sheet tray in a 400F oven for about 30 minutes),

  • 1 Cup Green Onions, thinly sliced
  • 2 Cups Cooked Tri Color Quinoa
  • 1 Cup Chopped Toasted Pecans
  • 1 Cup Chopped Fennel
  • 1 Cup Golden Raisins
  • 6 Cups Baby Kale, Spinach or other “Power Greens”
  • 1 Cup Crumbled Blue Cheese or Goat Cheese (optional)

Place each ingredient separately on a large platter. When ready to serve, drizzle with the Pomegranate Honey Dressing.

Pomegranate Honey Dressing

  • 2 TB Apple Cider Vinegar
  • 1 TB *Pomegranate Molasses
  • 1 TB Honey
  • 1 Tsp Dijon Mustard
  • 1 Garlic Clove, grated
  • 5 TB Extra Virgin Olive Oil
  • Sea Salt and Freshly Ground Black Pepper

Shake all the ingredients together in a jar.

*NO Pomegranate Molasses? NO problem. Increase the amount of honey in the dressing to 1 1/2  TB. You can also add the punch of pomegranate seeds to your dressing – you’ll need about 2 TB to add their tangy flavor. (You can find pomegranate molasses at the international market, online or at speciality stores.

Pin It on Pinterest

Share This