Pomegranate and Butternut Squash Salad

1 300g Butternut Squash, peeled and chopped
100g Pomegranate Seeds
100g Feta Cheese, chopped
1 Handful Little Gem Lettuce Leaves
1 Handful Spinach Leaves
1-2 Teaspoon Fresh Rosemary, chopped
1 Tablespoon Olive Oil
1 1⁄2 Tablespoons Extra Virgin Olive Oil
5 Tablespoons Orange Juice
1 Tablespoon Lemon Juice
40g Chopped Walnuts
1⁄2 Teaspoon Cayenne Peppers
Salt and Pepper

1. Preheat oven to 450°F
2. Toss butternut squash pieces in olive oil, rosemary, and crushed red pepper or pinch cayenne on a large baking sheet and sprinkle with sea salt
3. Roast for 10 minutes. Remove squash from oven and flip them around a bit before popping back into the oven for another 10 minutes or so
4. While the squash is baking whisk the freshly squeezed orange juice, freshly squeezed lemon juice, and extra virgin olive oil together and season
5. Assemble the salad, combine the lettuce, pomegranate seeds, and walnuts and lightly toss in the dressing
6. Spoon squash over the top of the salad and sprinkle with feta cheese

Superfood Fact:
Butternut squash is excellent sources of beta carotene, which your body turns into vitamin A. Beta carotene may help to prevent eye problems, such as dry eyes and night blindness. Squash also contains vitamin C, lutein and zeaxanthin, which may help keep you from getting cataracts or suffering from macular degeneration.