Heat 2 Tb algae oil over medium heat in large sauté pan. Add butternut squash and cook for 10-12 minutes or until tender. Toss frequently while cooking. Transfer butternut squash to bowl and allow to cool.

Add 2 Tb algae oil and Brussels sprouts to hot pan. Cook 10-12 minutes while stirring almost constantly. Add more oil as needed. Add pecans to pan 1 minute before Brussels sprouts are done. Transfer to bowl and allow to cool.

Once butternut squash and Brussels sprouts have cooled, combine with cooked pasta and pomegranate arils. Coat salad with half of the vinaigrette. Salt and pepper to taste.

Serve with a drizzle of vinaigrette and fresh chopped parsley.

Combine all vinaigrette ingredients.