Roasted Squash Salad with Leblanc Walnut Dressing

Leblanc Nut Oils embrace the flavors of the fall season, both savory and sweet. Nut oils add wonderful complexity to chocolate desserts, you can even be drizzle these oils over your favorite yogurt with fresh fruit for a breakfast treat.

Be sure to store nut oils in a cool, dark place once opened, as they are delicate and will lose their flavor quickly when exposed to light and heat.

Salad:

Winter squash (acorn, butternut, kabocha, delicata) Small red onions Small bunch arugula or spinach Arils from pomegranate (optional) Goat cheese Roasted walnuts

1 ct. 2 ct. 1 ct. 1/2 pomegranate 1 oz. Handful

Dressing:

Leblanc walnut oil Apple cider vinegar Maple syrup Salt & Pepper

2 T 1 T 1 T To taste

Instructions:

1. Peel thick-skinned squash (butternut, kabocha), thin-skinned squash (acorn, delicata) do not need to be peeled. Cut in half and scoop out seeds. Cut flesh into 1" chunks. Peel onions and cut into eighths.

2. Place squash and onions on baking sheet, drizzle with olive oil and toss to coat. Season with salt and roast in preheated 425°F oven until soft and slightly caramelized, approximately 15-20 minutes.

3. Put all dressing ingredients in a jar and shake well until mixed.

4. Arrange greens on a large platter. Top with onions and squash. Drizzle with dressing and top with pomegranate arils (if using), goat cheese, and roasted walnuts.

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Sources: Recipe adapted from The French Farm Whole Sale | lazy cat kitchen