Roasted Butternut Squash and Frisee Salad
2 Butternut Squash
3 bunches Frisee
½ cup Pomegranate Seeds
2 Table Spoons Toasted Flax Seeds
1/8 c Tahini Paste
¾ Cup Balsamic Vinaigrette (below)
Peel and dice butternut squash and tossed with olive oil and salt. Bake at 400 degrees for 10-12 min. should be tender not mush. Cool and reserve for service.
Clean and wash frisee. Run knife through frisee one time to cut into smaller pieces.
Place all ingredients in bowl and toss together, season with salt and pepper and serve. Some of the butternut squash and pomegranate seeds can be held to the side for garnish if desired.
½ cup Balsamic Vinegar
1 tbls Honey
1 ¼ cup Olive oil and canola oil blend
2 tsp Dry Mustard
Water to loosen if it becomes too thick
Place all ingredients except water in blender. Blend for 1 ½ min. Season with salt and pepper.
Loosen with water if it becomes too thick