Butternut squash harvest salad...AKA the salad you need to be serving at your thanksgiving dinner! What you’ll need: Arugula Butternut squash Walnuts Pomegranate seeds Couscous Goat cheese Dressing: 3 tbsp olive oil 2 tbsp apple cider vinegar 1 tbsp maple syrup 1 tbsp dijon mustard 1 tsp white miso paste Salt flakes & pepper —Butternut squash (recipe reel on page) Start by preheating your oven to 425 degrees. Next ~carefully~ cut your butternut squash in half vertically. Then, using a potato peeler, remove the skin. Next using a spoon remove the seeds. Then lay squash flat and slice horizontally then vertically so that you have cubes. Lay a sheet of parchment paper on your baking sheet, then spread out your cubed squash. Cover squash with a light drizzle of avocado oil, salt flakes, pepper, and garlic powder. Using your hands, mix around your squash and spread evenly. Place in the oven and bake for 20-25 minutes! While butternut squash is baking in the oven, make your dressing by adding all ingredients to a bowl or cup and whisk together. —Butternut Squash Harvest Salad Assemble salad by placing a bed of arugula into a large bowl and top with slightly cooled butternut squash, cooled cooked couscous according to package, pomegranate seeds, crushed walnuts, goat cheese, and top with dressing! Comment if your making this for thanksgiving and make sure to enter the giveaway that ends 11/18!! Details how to enter on story🤍