Baked Goat Cheese and Kabocha Squash Salad

An Autumn salad featuring warm kabocha squash (Japanese pumpkin), baked goat cheese, and pomegranate seeds.

2-4 large handfuls of mixed, dark greens
1 pomegranate
1 medium kabocha squash
1-2 handfuls of pepitas, raw or roasted
1 log of chevre goat cheese
1 sprig fresh rosemary
1 teaspoon dried oregano
2 slices of tasted bread, blended into crumbs
Extra virgin olive oil

Dressing:
¼ cup balsamic vinaigrette
juice of one lemon
1 teaspoon raw honey
enough olive oil to emulsify
salt and pepper to taste

View the full recipe at SoulBeet →