Roasted Butternut & Pomegranate Salad

Recipe By Masterchef Finalist: Gen Lee
INGREDIENTS
SALAD
  • 50g Arugula, washed
  • 100g butternut pumpkin, cubed and roasted with oil, salt and pepper
  • 50g feta cheese crumbled
  • Handful of pecan, toasted
  • Handful of Pomegranate arils
  • Half an avocado, cubed

DRESSING

  • 2 tbsp of oil
  • 1 tsp of dijon mustard
  • 1 tsp of honey
  • 1 tbsp of red wine vinegar
  • Salt/Pepper to taste
COOKING METHOD

PROCESS

Cut butternut squash into cubes and roast in 180°C oven for 20 - 30 minutes.

Once cook, set aside to cool down.

Assumble all the ingredients of the salad and season with dressing as desired.