Butternut Squash, Pear and Chestnut Salad

Ingredients

The Salad

• ½ medium butternut squash, cut into 1" chunks, cooked and cooled
• 1 ripe Bartlett pear, diced
• 1 bulb fennel, top removed, diced
• 3.5 oz roasted and peeled chestnuts
• 12 pieces dried prunes, chopped
• ½ cup raw shelled pistachios
• ½ piece pomegranate, arils

The Dressing

• ¼ cup extra-virgin olive oil
• 1 tbsp fresh ginger, minced
• 2 tbsp pure maple syrup, melted
• 1 tsp Himalayan salt
• 1 tsp freshly cracked black pepper
• ¼ tsp ground cardamom
• 1 tsp fresh rosemary, finely chopped
• 1 tsp fresh thyme, finely chopped
• 1 lime juice

Instructions

Nutrition Facts (estimated)