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.