Spiced Roasted Squash Salad

by Follow Your Heart


  • 1 small kabocha squash
  • 2 tbsp extra virgin olive oil
  • 4 tbsp maple syrup
  • 2 tbsp fresh thyme leaves
  • 1 tsp salt
  • 4 cups arugula, washed and dried
  • 2 cups hand-torn radicchio leaves, washed and dried
  • 4 tbsp pomegranate seeds
  • ½ cup Follow Your Heart Dairy-Free Feta Crumbles
  • ½ cup toasted hazelnuts

Orange Honey Dressing


  1. Preheat oven to 400°F. Slice top and bottom of squash and discard pieces. Slice in half, lengthwise, scoop out and discard all seeds and membranes. Slice crosswise into 1-inch thick half-moons. In a large bowl, toss squash with olive oil, maple syrup, time leaves, and salt. Line a baking sheet with parchment paper, carefully space out squash pieces so they do not touch. Place in oven for 15 minutes, turn squash pieces, and rotate pan. Roast for additional 15 minutes. Remove from oven and set aside to cool.
  2. In a large bowl, toss squash, arugula, radicchio, pomegranate seeds, and ¼ cup of Feta Crumbles.
  3. Make dressing by whisking all dressings ingredients together.
  4. Drizzle 3 tbsp of dressing onto salad and toss. Transfer to a serving bowl, top with remaining Feta Crumbles and toasted hazelnuts, and serve with remaining dressing on the side.

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