courtesy of Kate Hackworthy

This Roasted Red Kuri Squash Salad is full of feta, chopped pecans, and pomegranate seeds and has a homemade Balsamic Maple Mustard Dressing.

Ingredients
1 red kuri squash
2 tablespoons extra virgin olive oil
2 tablespoons maple syrup
⅛ teaspoon salt
⅛ teaspoon black pepper
6 ounces lettuce mixed leaves
½ cup feta cheese crumbled or vegan feta
½ cup pomegranate seeds
¼ cup pecans
¼ cup pumpkin seeds


Dressing
3 tablespoons extra virgin olive oil
1 ½ tablespoons maple syrup
1 tablespoon dijon mustard
1 tablespoon balsamic vinegar
pinch of salt and pepper


Method

1. Preheat the oven to 400° F (200°C). Line baking sheet with baking parchment paper.
2. Wash the outside of the squash well. Using a sharp knife, carefully cut the red kuri squash in half and scoop out and discard the seeds, then slice into ¾”-inch slices.
3. Mix the maple syrup and olive oil in a large bowl, then add the squash and use your hands to coat the slices well. Place the red kuri squash slices onto the prepared baking sheet in a single layer and season with the salt and pepper.
4. Place into the oven and roast for 15 minutes, then flip each piece over and roast for a further 10-15 minutes or until golden brown.
5. Meanwhile, for the dressing, whisk the ingredients together in a small bowl. Taste and adjust seasonings as desired. Set aside.
6. To serve, pile the plates or a serving dish with the lettuce and top with the roasted squash. Sprinkle with the crumbled feta, pomegranate seeds, pumpkin seeds and pecans. Drizzle with dressing.