Roast butternut, apple and feta salad with mint and pomegranate dressing – Food & Home Magazine
Recipe by Angela Ridge It is a natural feeling to want to eat light once the weather begins to warm.
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Ingredients
- 500g butternut, cut into small chunks
- olive or avocado oil, for drizzling
- salt
- freshly ground black pepper
- 1 Granny Smith apple
- lemon juice
- 30ml (2 tbsp) pumpkin seeds, toasted
- zest of 1 lemon
- 60ml (¼ cup) pomegranate rubies
- 8 fresh mint leaves
- 100g feta
- 1½ tbsp pomegranate molasses
- 60ml (¼ cup) extra virgin olive oil
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