Roasted butternut squash salad with virgin hazelnut oil and A l'Olivier balsamic vinegar

Ingredients

• ½ butternut squash, or about 500g
• 100g arugula
• 1 pomegranate
• ½ red onion
• 60g sheep's cheese
• Pumpkin seeds
• 2 tbsp A l'Olivier balsamic vinegar
• 3 tbsp A l'Olivier hazelnut oil
• 1 drizzle A l'Olivier extra virgin olive oil
• Fleur de sel
• Freshly ground pepper

Preparation

1. Preheat the oven to 200°C (400°F).

2. Cut the squash into generous pieces (with the skin on), place the pieces skin-side down on a baking sheet lined with parchment paper.

3. Drizzle A l'Olivier extra virgin olive oil over the flesh, salt and pepper.

4. Bake for approximately 40 minutes.

5. Meanwhile, wash the arugula and de-seed the pomegranate.

6. Cut the red onion into thin slices and the fresh cheese into cubes.

7. Once cooked, remove the skin from the butternut pieces.

8. In a salad bowl, mix the arugula, red onion slices with hazelnut oil and A l'Olivier balsamic vinegar. Salt and pepper.

9. Place the seasoned arugula, a few warm roasted butternut pieces, and fresh cheese cubes on each plate.

10. Add some pomegranate seeds and pumpkin seeds on top.

Enjoy your meal