Thanksgiving Salad

Suggested Piece: Small Skillet & Large Cold Bowl

Ingredients

For the salad:

4 cups butternut squash (#3 cone) 

Cinnamon and sea salt 

2-3 heads of romaine + spring mix salad for added color

Pomegranate seeds

Sliced almonds or chopped pecans

Gorgonzola crumbled cheese (leave off for vegan)

For the vinaigrette:

½ cup orange juice

2 tablespoons olive oil

1 tablespoon maple syrup

¼ teaspoon ground cinnamon

¼ teaspoon salt

Directions

Quarter and seed a small butternut squash. Holding onto the outer skin of the squash french fry cut the inside using the #3 cone on the food processor. Sprinkle cinnamon and sea salt over the squash. Cover and cook in Small Skillet on medium heat until Vapo-Valve clicks. Reduce heat to low and continue cooking for approx. 15 min. Meanwhile, placed chop greens, pomegranate seeds, nuts and cheese in a large serving bowl and set aside. Combine all vinaigrette ingredients in a jar with a lid by shaking vigorously. Once squash has cooled some, add it to the salad bowl, drizzle with vinaigrette and toss to combine. Season with salt and pepper to taste. Enjoy!