Sweet “Medi-Sea” Fall Salad

I wanted to create a salad combining fall ingredients with the flavors of the countries surrounding the Mediterranean Sea - So I created the Sweet “Medi-Sea” Fall Salad!

Serves 3-4

Ingredients
For the Za’atar butternut squash and mushrooms:
Extra virgin olive oil
1 tb Za’atar seasoning blend (I used Tamam)
Salt
2 cups of butternut squash, diced
3-4 cremini mushrooms, sliced
2 tsps water (optional)

For the salad:
1 package of field greens
15-20 cherry tomatoes, halved
1 red bell pepper
3-4 red radishes
1/2 cup crumbled feta cheese
About 20 honey roasted cashews (I got mine from Bulk Barn)

For the dressing:
1/4 cup pomegranate molasses
2 tsps lemon juice
1/2 cup extra virgin olive oil
Pinch of salt

1. Heat a pan with about 3 tbs of olive oil over medium heat. Cook the diced butternut squash for about 7-10 minutes, stirring occasionally. Make sure all sides of the butternut squash gets browned. Add the mushrooms and cook for about 2-3 minutes until almost softened. Add the Za’atar seasoning blend, and a pinch of salt. Add some water if the squash is still a bit hard. Remove from the pan once the butternut squash and mushrooms have been cooked and softened, and set aside.

2. Mix all the ingredients for the salad dressing, and set aside.

3. Prepare the salad by putting all of the ingredients into a large bowl, and then tossing the ingredients with the salad dressing.