butternut squash and cous cous salad with feta, parsley, and pomegranate seeds ✨ so festive! try the recipe below<br /><br />recipe<br />1. preheat oven to 400F<br />2. peel and cut butternut squash into 1/2” thick cubes and add to a sheet pan lined with parchment paper<br />3. drizzle with 1 tbsp olive oil and a pinch of sea salt<br />4. place into the oven to roast for 30 mins until golden brown<br />5. while the butternut squash cooks prepare the cous cous<br />6. boil water and cook cous cous according to package instructions<br />7. let cous cous cool for 10-15 minutes until room temp, then add 1.5 cups of cous cous to a medium mixing bowl along with 1/2 cup roasted butternut squash, 2 tbsp fresh chopped parsley, 2 tbsp pomegranate seeds, 2 tbsp feta cheese, and a pinch of salt and pepper<br />8. add 1 tbsp red wine vinegar and 1 tsp olive oil and toss to mix<br />9. serve with sliced red onions and few extra parsley leaves, and enjoy!<br /><br />#nutritionbymeagan #saladsthatarentsalads #couscoussalad #festiverecipes #healthyrecipes #registereddietitian
