Winter Squash Salad · Amy Bondar

Ingredients

• 1 medium butternut squash (2 cups peeled, seeded and cubed)
• 1 large red onion, diced
• 7 Tbsp extra virgin cold pressed olive oil
• 5 Tbsp balsamic vinegar
• 1 tsp dried rosemary
• 1/2 tsp dried thyme
• 1 tsp Dijon or stone ground mustard
• 2 Tbsp raw honey
• Pinch sea salt
• 3 cups organic arugula
• 2 cups organic mixed salad greens
• 4 Tbsp dried cranberries
• 4 Tbsp raw pumpkin seeds, toasted
• 2 Tbsp currants
• Pomegranate seeds to garnish