Roasted Squash


Serves 1 


1 head hearts of romaine, chopped 
1 C arugula
½ Cup pomegranate seeds 
½ small squash (I like kabocha)
⅛  cup olive oil
1 Tbsp thyme
Sprinkle of walnuts 
1/8 cup aged sherry vinegar
1/4 cup extra virgin olive oil 
Salt and pepper to taste


  1. Preheat oven to 400°F
  2. Peel kabocha squash, remove seeds, slice into wedges. Toss with olive oil. 
  3. Put aluminum foil or silicone mat on a pad. Place squash on pad. 
  4. Season with salt, pepper and dried thyme. 
  5. Roast for approximately 1 hour, until tender. 
  6. Remove from oven and allow to cool.
  7. 6. Chop and clean lettuce greens. 
  8. Toss lettuce mixture with squash, walnuts, sherry vinegar, olive oil, pomegranates, salt and pepper to taste.