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winter salad

Delicious and complex mix of winter veggies, fruit and seeds
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Ingredients Method

Ingredients
  

  • 2 c Butternut Squash diced
  • 2 tbsp. cooking oil or fat
  • 1 Pear diced
  • 3/4 c Pumpkin Seeds (pepitas), toasted
  • 1 c Pomegranate Seeds
  • 3 c Cooked Millet
  • 1/2 Bunch of Kale stems removed and finely chopped
  • 1 1/2 c Brussel Sprouts finely chopped
for dressing
  • 1/2 c Hummus store bought without added sugar
  • 1/4 c Olive oil
  • salt to taste

Method
 

  1. Heat a skillet on medium high with cooking oil and add diced butternut squash. Cook until slightly browned, about 10mins. Turn heat down to medium low, add about a half cup of water and cover the skillet to let the squash steam and finish cooking, about 5 mins. Remove from heat and allow to cool slightly.
  2. Combine all the ingredients for the salad in a large bowl and toss well.
  3. Combine oil and hummus in a jar with a lid and shake until well combined.
  4. Cover salad with dressing and toss to coat. Serve immediately.