Roasted Butternut Squash and Pomegranate Salad

I feel like this could pass as a Pret-salad (if I do say so myself). So instead of spending £3.99, give it a go!

Preheat oven to 180°C

• Start by deseeding and dicing the butternut squash. After this pop in a large bowl and with the olive oil, all seasoning and maple syrup onto the b’s. Season with salt and add to a baking tray and pop in the oven, timer set to 30 minutes.
• After 15 minutes, give the tray a shake and pop in for the remaining time.
• When the times up, add to tupperwear to cool and place in the fridge.
• On the day that you’re eating this, assemble the salad into your lunch box by adding two handfuls of salad (I did one handful mixed leaf/1 handful bistro) to a handful of b-squash, handful of chopped toms, few leaves of mint and some crumbled feta. You can also add 1 tsp of olive oil but I found I didn’t need it.
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