2tbspSprouts Rosemary Balsamic Dressingmore to taste
1/2cuppomegranate
1/2cupfeta cheese
Instructions
Pre-heat oven to 425°F Peel the butternut squash, cut in half and de-seed. Cut into ¾ inch cubes. Drizzle with olive oil and toss with salt and pepper. Place on a sheet pan in the center rack of the oven. Cook for 20-25 minutes.
Chop the base from each brussel sprout making it easier to peel each leaf off placing into a bowl. Toss with Sprouts Rosemary Balsamic Dressing.
Add Feta cheese, Pomegranate, and top with butternut squash. Drizzle a little more Rosemary Balsamic Dressing if desired. Enjoy!