Fall Squash Salad

Fall squash salad with roasted beets and pomegranate seeds.

7-8 small beets
1 Kabocha squash (or whatever other type of squash you prefer to use)
1 head romaine lettuce, chopped
1 pomegranate, seeded
¼ cup soft goat cheese (or remove this to make the recipe vegan)
candied pumpkin seeds
¼ cup balsamic vinegar
1 tbsp. cranberry mustard (or regular Dijon)
1/3 to ½ cup olive oil
salt and pepper, to taste

View the full recipe at Because I Like Chocolate →