Maple Roasted Squash Salad
Salad
Ingredients
Salad
1 Acorn Squash, (medium, peeled, seeds removed, sliced)
3 tbsp of Maple Syrup
Sea Salt, to taste
Black Pepper, to taste
1 1/2 tsp of Lime juice
1/4 tsp of Cayenne Pepper
Salad Dressing
1 1/2 tbsp of Apple Cider Vinegar
1/4 cup of Extra Virgin Olive Oil
1 tsp of Dijon Mustard
Greens
8 cups of Arugula
Toppings
1/3 cup of Pomegranate seeds
1/3 cup of Pumpkin Seeds
Instructions
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Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
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Brush the acorn squash slices on both sides with the maple syrup and season with salt and pepper. Place on the baking sheet and bake in the oven for 13 to 15 minutes, flip and cook for another 13 to 15 minutes, until cooked through and slightly golden. Set aside.
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Reduce the oven temperature to 300ºF (150ºC). Toss the pumpkin seeds with lime juice, cayenne, and a pinch of salt and pepper. Place on the same baking sheet used for the squash. Bake for eight to nine minutes, until toasted. Set aside.
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In a small jar, pour in the apple cider vinegar, oil, dijon mustard, salt, and pepper and shake to combine.
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CombinePlace the arugula in a large salad bowl and add the dressing and toss to combine. Top with the squash, pumpkin seeds, and pomegranate seeds.
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ServeDivide onto plates. Enjoy!
