Roasted Acorn Squash Salad
INGREDIENTS 1/2 Acorn Squash 1 C Raw Pecans 2 TBSP Maple Syrup 1 tsp Cayenne Powder 1/3 C Pomegranate Arils Juice from 1 Lemon 1 TBSP Honey Salt & Pepper to taste 4-8 C Mixed Greens depending on how many you'd like to serve For the dressing 1/3 C Olive Oil 1/1 C Balsamic Vinaigrette 1 TBSP Berry Reserves of your choice (Try Fig!) 1 TBSP Orange Zest (Lemon can be substituted) 2 TBSP Fresh Squeezed Orange Juice (Lemon can be substituted) Salt and Pepper to Taste INSTRUCTIONS Preheat oven to 425 degrees. Cut acorn squash into small sections, about 1 to 2 inches each as show in photos. Spread out over a greased baking sheet (I use coconut or olive oil). Squeeze lemon and honey evenly over each piece, then dust with salt and pepper. Bake for 25-30 minutes. While the squash is baking, this is a good time to prep your pecans and to make your salad dressing. In a mixing bowl, add pecans, maple syrup and cayenne an...
