Butternut Squash Fall Salad

Oven roasted Butternut Squash- I bought this already cubed and peeled- in the produce section- for easier prep

- Season with salt and pepper, and a little olive oil

- Spread on baking sheet and bake at 400 for 25-35 minutes, until lightly browned and easily pierced with a fork

Oven roasted Brussels - same as above but leave them in for 35-40 minutes

Place greens on plate, add oven roasted veggies, then top with feta cubes, pomegranate seeds, and pecans

I added a squeeze of lemon juice and a little pomegranate flavored balsamic

(buy a block of feta in brine at grocery and cube it, it’s so tasty)

Arugula- Calcium, Iron, Magnesium, Potassium, Vitamins A, b9/folate, C, and K

Brussel Sprouts- Calcium, Iron, Magnesium, Potassium, Vitamin C, Protein

Butternut squash- Calcium, Iron, Magnesium, Potassium, Vitamins B6/pyridoxine, C, Fiber

Feta Cheese cubes- Calcium, Phosphorous, Vitamins A, B2/riboflavin, B12/cobalamin, K, Zinc, Protein, Probiotics

Pecans- Calcium, Iron, Magnesium, Manganese, Phosphorus, Vitamins A, b1/thiamine, B2/riboflavin, B3/ niacin, B6/pyridoxine, B9/ folate, E, Zinc, Fiber, Protein

Pomegranate seeds- Calcium, Iron, Potassium, Vitamins A and C, Fiber

baby Spinach- Calcium, Iron, Beta carotene/Vitamins A, B9/folic acid, C, and K