Autumn Squash Harvest Salad

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This dish would be a colorful and festive addition to the Thanksgiving feast!

Ingredients:
Delicata squash
Mozzarella
Shiitake mushrooms
Pomegranate
Arugula
Cilantro
Avocado oil
Olive Oil
Butter or ghee
Salt & pepper to taste

Instructions:
Preheat the oven to 425 degrees. Cut the ends off of the squash. Cut down the middle and scoop the guts out. Cut into half moon shapes and place on baking sheet. Drizzle in avocado oil, sea salt and pepper. Bake for 20-25 minutes.

Cut mozzarella balls in half and marinate in olive oil, sea salt and pepper. Set aside.

Prepare pomegranate and chop cilantro. Set aside.

Sauté shiitake mushrooms in a frying pan with a combination of olive oil and salted ghee or organic grass fed butter. Salt to taste.

Layer serving plate with arugula, mozzarella, shiitake mushrooms, squash, pomegranate, cilantro, drizzle olive oil over everything and serve!