Honeynut squash is a relatively new squash to the market, and was developed by crossing butternut and buttercup squash to make an ultra sweet and tender squash that resembles a miniature butternut squash. If honeynut is not available in your area, use 1 medium butternut squash in place of the 2 honeynut squash in this recipe.
Ingredients
Squash
2
honeynut squash
peeled, seeded, and ½-inch diced
2 teaspoons
avocado oil
½ teaspoons
sea salt
2 cups
microgreens
(or baby arugula)
½ cups
pomegranate arils
½ cups
raw walnuts
toasted and roughly chopped
Dressing
1 teaspoons
dijon mustard
1 teaspoons
raw honey
1 teaspoons
red wine vinegar
1 pinches
sea salt
1 tablespoons
extra virgin olive oil
