Warm Mediterranean Salad

This is a delicious and very colorful salad.  Excellent for an early fall lunch on your deck or gazebo.  It can also be served directly from the refrigerator.  

INGREDIENTS

2 cups of butternut squash, peeled, seeded and cut into half inch cubes

2 tablespoon olive oil

Pinch of kosher salt and fresh milled black pepper

2 garlic cloves, crushed

1 cup Israeli couscous (cooked in low salt vegetable or chicken broth) according to package instructions

2 cups chopped kale leaves

2 tablespoons dried cranberries

¾  cup feta cheese cut into tiny squares

VINAIGRETTE DRESSINGS

3 tablespoons pomegranate vinegar

3 tablespoons olive oil

Salt and pepper to taste

INSTRUCTIONS

Heat oven to 425 degrees F.

In a large mixing bowl, toss butternut squash with garlic and olive oil.  Sprinkle with kosher salt and fresh black pepper.  Toss some more until completely coated.

Spread the butternut squash out in an even layer in a pan lined with parchment paper.  Bake for 15 minutes, then remove from the oven and turn squash to the other side and bake for an additional 15 minutes.  Remove from the oven and transfer to a large mixing bowl and cool slightly.   Add couscous, kale, cranberries, goat cheese and vinaigrette.  Gently toss to combine. It’s that simple.