Citrus & ginger roasted squash salad Makes 4 servings 1/4 pumpkin (I used Queensland Blue Variety also known Boer Pampoen) ¼ cup of chopped mint a handful of kale, chopped (optional) ¼ cup of sundried onions ¼ cup of pomegranate seeds 3 tablespoons of coconut oil Salt to taste Dressing: 1 thumb size piece...
