Servings: 4
Equipment
- Sheet pan
- Large serving bowl
- Citrus squeezer
Ingredients
Salad
- 1 delicata squash can also use acorn or butternut squash
- 1 tsp pumpkin pie spice
- 1/2 tsp freshly ground black pepper
- .25 tsp cayenne pepper
- 3/4 tsp sea salt
- 1 tbsp avocado oil
- 6 cups arugula
- ¼ cup pumpkin seeds
- 3 oz. goat cheese
- ¼ cup pomegranate seeds
- 1 whole avocado diced
Dressing
- 3 lemons juiced
- 2 tbsp avocado oil
- 1 tbsp real maple syrup
- 1/4 tsp pumpkin pie spice
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- Prepare the Squash: Cut off both ends and cut in half lengthwise. Scoop out seeds and slice into ¼ inch half-moon pieces. Preheat the oven to 400F. Spread squash in an even layer on a baking sheet and drizzle with about 1 Tb. avocado oil and toss. Dust each slice with pumpkin spice, salt, black pepper and cayenne pepper (adjust based on how spicy you prefer) and roast in the oven for about 25-30 minutes until tender and crisp on the edges. Take out and let cool.
- Make the Dressing: Combine ingredients in a mason jar and shake to combine.
- Assemble the Salad: Gently tear the arugula with your hands to make the leaves a bit easier to eat. Add remaining salad ingredients. Wait until right before serving to add the dressing and only dress what you will be eating to avoid wilting. Add some dressing to the arugula and give it a toss, being careful not to oversaturate. Taste and adjust dressing and seasonings as needed. Serve to people you love!
Tried this recipe?Let me know how it was!