• prep: 10 min
• cook: 20 min
• total: 30 min

servings:

This simple fall salad packs in the tastiest ingredients of the season and is drizzled with a creamy pomegranate balsamic vinaigrette!

• ½ butternut squash
• 1 Tbsp olive oil (15 mL)
• ¼ tsp salt
• ½ cup red or black rice (150 g)
• 4 cups chopped leafy greens (romaine, spinach, or kale)
• ½ cup crumbled feta cheese (113 g)
• 1 cup pomegranate seeds (about 1 fruit)
• ¼ cup olive oil (60 mL)
• 2 Tbsp balsamic vinegar (30 mL)
• 2 Tbsp pomegranate juice (30 mL)
• 1 tsp maple syrup or honey (5 mL)
• Pinch of salt and pepper

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