Preheat over to 425 degrees F.


4-1/2 C butternut squash, cut into 1/2" cubes (peeled and seeded)

4 T Tasteful Olive's medium intensity extra virgin olive oil

1/4 C brown sugar

1 tsp coarse sea salt (Sonoma or Himalayan Pink which can be purchased through The Tasteful Olive)

4 T orange juice

1-1/2 tsp Tasteful Olive's Roasted Walnut Oil

3 tsp fresh lemon juice

8 C green leaf lettuce

1/2 C toasted walnuts

1/2 C pomegranate seeds



Toss squash, olive oil and brown sugar in a bowl. Place on baking sheet and sprinkle with the salt. Roast 15-20 minutes until squash is tender. Let stand at room temperature.

Place walnuts on baking sheet and bake five minutes. Use spatula to stir the nuts so they won't burn. Let cool to room temp. Whisk orange juice, walnut oil and lemon juice in large shallow bowl. Add lettuce, pomegranate seeds, squash and walnuts. Serve and enjoy.

recipe by The Olive Bar, Campbell, CA