Blend all ingredients in a food processor or blender until well combined and smooth. Season with salt and pepper to taste.
Sauce will last up to one week stored in an airtight container in the refrigerator.
Combine the salad ingredients in a large bowl.
To make the dressing: Add all ingredients into a mason jar. Shake until well combined. Using a piece of lettuce for tasting, dip it into the dressing and add salt and pepper to taste.
Toss the salad with dressing to taste before serving.
This dressing will last for a few weeks stored in the refrigerator, simply shake before serving to emulsify it again.
Cook the couscous and toss with some olive oil.
Cook the butternut squash: pierce the squash several times with a sharp knife. Place on a plate and microwave on high for 5-10 minutes. Remove from the microwave and let cool until you can handle it. Cut in half, remove seeds, cut into bite sized pieces trimming off the skin as you go.
Prepare the dressing: Combine all the ingredients in a blender or whisk until you have a smooth dressing. Adjust any ingredients to taste. Combine the couscous with the squash, pomegranate, and mint. Toss with dressing or serve the dressing on the side.
Combine all ingredients in a jar. Shake well to combine. This will last one week, stored in the fridge.
