Name: Roasted Delicata Squash and Pomegranate Salad
Ingredients: 2 tablespoons coconut oil; 1 acorn squash (sliced in 1/2-inch thick rounds and seeds removed); 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 teaspoons brown sugar; 1/2 cup whole pecans (chopped); 1/4 teaspoon pumpkin pie spice; 6 cups baby arugula; 1 avocado (sliced); 1 pomegranate (arils removed); 3 to 4 ounces goat cheese (crumbled); 2 tablespoons olive oil; 1 tablespoon pomegranate vinegar; 1 teaspoon real maple syrup; ½ teaspoon Dijon mustard; freshly ground black pepper

Ingredients

Units Scale

2 tablespoons coconut oil
1 acorn squash (sliced in 1/2-inch thick rounds and seeds removed)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons brown sugar
1/2 cup whole pecans (chopped)
1/4 teaspoon pumpkin pie spice
6 cups baby arugula
1 avocado (sliced)
1 pomegranate (arils removed)
3 to 4 ounces goat cheese (crumbled)
2 tablespoons olive oil
1 tablespoon pomegranate vinegar
1 teaspoon real maple syrup
1/2 teaspoon Dijon mustard
freshly ground black pepper

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Instructions

Preheat oven to 350. Brush the cut sides of the squash with 1 teaspoon of the coconut oil and season the cavities with salt and pepper. Sprinkle with the brown sugar. Place the squash cut side down on a baking sheet and roast for about 45 minutes, until tender.
Heat a small saucepan over low heat and add the pecans. Toast until they are slightly golden and fragrant, stirring and shaking the pan as they toast, for about 5 minutes. Toss them with the pumpkin pie spice.
Mix together the vinaigrette ingredients.
Add the arugula to a large bowl with a pinch of salt and pepper. Add in the avocado, pomegranate arils, pecans and squash pieces. Cover in the pomegranate dressing.