Butternut Squash Salad with Pomegranates and Toasted Pumpkin Seeds

INGREDIENTS

butternut squash

8 oz

Baby greens, mixed

2 tbsp

Pomegranate, fresh

1/2 cup

Pomegranate seeds, fresh

2 tsp

Shallot

2 tbsp

Lemon juice, fresh

2 tsp

Maple syrup or raw honey

Black pepper, freshly ground

Of freshly ground black pepper, twists

2 tsp

Sea salt

cup Olive oil, unrefined extra-virgin

3 tbsp

Olive oil or unrefined melted coconut oil, unrefined extra-virgin

1/3 cup

Pumpkin seeds, raw

1 Tablespoon fresh thyme leaves or 2 teaspoons chopped fresh rosemary (I accidentally left it out in this picture.)