- Preheat oven to 400°F. Toss squash cubes with 1 tbsp olive oil and a sprinkle of salt and pepper.
- Spread squash evenly on a small, parchment-lined baking sheet. Roast for about 20 minutes. Give squash a stir halfway through cooking time. Squash should be tender but still have a slight bite. Squishy squash is not good! Remove from oven and let cool.
- In a large bowl, combine cooked grains, squash, pomegranate, green onions, parsley, mint and feta. Stir gently to combine. Pretty!
- Whisk together all dressing ingredients, except salt and pepper. Pour over salad. Add salt and pepper to taste. A generous grinding of both. Mix well, being careful not to squish the squash. Cover with plastic wrap and refrigerate until chilled. This salad also tastes good at room temperature.
Per cup: 231 calories, 7.8 g total fat (1.7 g saturated fat), 6 g protein, 36 g carbohydrate (5.3 g fibre, 6.8 g sugars), 2 mg cholesterol, 256 mg sodium
Recipe featured in the Yum & Yummer cookbook.
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