Roasted Butternut Squash and Beet Couscous Salad Recipe | Foodal

Ingredients

• 1 small butternut squash
• 1 Tbsp olive oil
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 6 small roasted beets, cut into 1/2″ dice*
• 1 1/2 cups uncooked Israeli couscous
• 2 cups lightly packed arugula leaves
• Arils from 1/2 medium pomegranate*
• 1/4 cup sunflower seeds
• Juice of 1 lemon
• 2 Tbsp apple cider vinegar or spicy pepper vinegar (I like Head Ancho)
• Pinch salt
• 1/4 cup extra virgin olive oil