Honey Mustard Harvest Salad
There's no better way to turn heads at the dinner table than with this beautiful looking and divine tasting salad.
Ingredients
- 2 cups organic super greens
- 2 cups butternut squash, spiraled or cubed
- 2 tablespoons organic trail mix
- ¼ cup veggie crunch mix
- ¼ cup cherry tomatoes halved
- ¼ cup cucumbers sliced
- 2 tablespoons feta cheese
- 2 tablespoons pecans
- 2 tablespoons pomegranate
Dressing
- ¼ cup honey
- ¼ cup mustard
- 2 teaspoons dried garlic powder
- 2 tablespoons lemon juice
- ¾ cup olive oil
- 2 tablespoons balsamic vinaigrette
- pinch of salt
Instructions
- Combine all the dressing ingredients in a small bowl then whisk together until well combined. Ready to use or refrigerate the remaining dressing in a glass jar for up to 3 weeks. Shake well before using.
- Preheat over At 400F. Prepare a baking sheet with cooking oil spray then place the butternut squash on the baking sheet. Oil spray the butternut squash and bake for about 15-20 minutes until soft.
- Assemble your beautiful salad starting with the Organic Super Greens, then layer as you wish, with baked baked butternut squash all over the greens, sliced cucumber, cherry tomatoes, 1/4 cup Veggie crunch mix, feta cheese, pecans, pomegranate, and a sprinkle of Organic Trail Mix