Average Recipe
Prep Time
15 minutes
Cook Time
30 minutes

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. 



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


1 teaspoons dijon mustard
1 teaspoons raw honey
1 teaspoons red wine vinegar
1 pinches sea salt
1 tablespoons extra virgin olive oil