Place butternut squash cubes on large baking tray (so all the cubes are in a single layer), throw on the spices and herbs and olive oil and mix thoroughly with hands (make sure all the butternut squash cubes are coated). Lightly crush the garlic cloves with the skin on, so the skin just breaks, and whole in the baking tray.
Roast the butternut squash for 30-35 mins, shake the pan halfway through to ensure even cooking. The aim is slight charring on the edge of the butternut squash cubes.
Remove whole roasted garlic cloves from the tray, let cool slightly and remove the skin. Cut fine and leave to one side, this will be added to the salad dressing.
For the salad dressing, add the olive oil, lemon juice, mint and garlic to a small container with a lid (such as small jar or a takeaway box) and shake for about 30 seconds, or until oil and lemon have emulsified.
For the pomegranate seeds, cut the pomegranate in half, place finger over the seed side and whilst the seed side is faced down (over a large bowl), tap the top (skin side) of the pomegranate with the back of a spoon. This will dislodge all the seeds and there will just be a few small bits of white rind to pick out.
Put pine nuts in a frying pan and cook on high heat whilst constantly moving for about 1-2 mins, or until lightly browned.
To construct the salad, place the Florette Mixed Salad, sliced red onion, salt, pepper, balsamic vinegar, half the pomegranate seeds, half the pine nuts and most of the roasted butternut squash pieces in a serving bowl. Pour over the dressing and light toss. Decorate with the remaining roasted butternut squash pieces, pomegranate seeds and pine nuts.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!
