Maple Roasted Fall Salad

Nothing says fall like maple flavors and squash, but when you get a warm day, you still might find yourself craving a salad with fall flavors. Well this salad has it all between a Maple Glazed Acorn Squash and fresh fall produce.

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Servings: 2
Prep Time: 15 minutes
Cook Time: 40 minutes

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Ingredients

Fall Salad 

¼ cup coconut oil, melted
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons maple syrup
½ teaspoon sea salt.
1 acorn squash, thinly sliced and roasted
3 cups baby arugula
¼ cup Pomegranate seeds 
½ cup Mandarins, segmented
3 tablespoons pumpkin seeds 
3 tablespoons sunflower seeds
1 avocado sliced

Tangerine Pomegranate Dressing

¼ cup tangerine juice 
¼ cup pomegranate juice 
½ cup olive oil (use code TRAILTOHEALTH to 10% off)
2 tablespoons fresh rosemary, chopped 
2 tablespoons fresh tarragon, chopped 
½ teaspoon salt 

Directions

1. Preheat the oven to 375F

2. Wash and slice the ends off the acorn squash. Slice it in half through the center and remove the seeds with a spoon.

3. Slice into ½ slices and place on a parchment lined baking sheet

4. In a small bowl mix together the melted coconut oil, cinnamon, nutmeg,  maple syrup and salt and use a pastry brush and coat both sides of the squash

5. Place in the oven and roast for 15-20min and then flip the pieces and roast another 15-20 min.

6. Meanwhile, assemble the salad by making a bed of arugula and topping with  pomegranate seeds, mandarins, pecans, pumpkin seeds and sunflower.

7. Combine all the dressing ingredients in blender or whisk in a bowl and set aside.

8. Let the acorn squash cool slightly and then top it on the salad and add sliced avocado.

9. Option to add grilled rosemary steak or chicken.

10. Top with Tangerine Pomegranate Dressing and enjoy.