1 zucchini squash
1 yellow squash
1 lemon (for rind)
GF toasted bread crumbs
1 lemon (same one, for juice)
½ Tablespoon mustard
2 Tablespoons raw honey
Wash squash; peel and discard one strip with potato peeler. Peel additional strips, keeping part of the skin for color. Use all of each squash until you get to the seeds – those you can throw away. Toss in bowl to blend the colors. Section pomegranate and add seeds – as many as you like. Grate lemon over top. Add toasted bread crumbs.
For dressing, juice the lemon. With the juice in a small bowl, whisk in the mustard and honey.
This makes a delicious version of a taste of fall. Very beautiful too!
For a family you may want to double this recipe, depending on how salad you will serve.