Recipe adapted from HowSweetItIs.com.
This flavorful salad showcases autumn vegetables. Substitute the acorn squash with any squash that is seasonally available. Also try adding roasted chickpeas for extra protein.
2 tablespoons coconut oil
1 squash, acorn (seeded and diced in 1/2-inch thick pieces)
1⁄2 cup pecans (whole or chopped)
6 cups arugula (or spinach, winter greens)
1 pomegranate (seeds of)
1⁄2 cup pumpkin seeds
1 clove garlic (crushed)
1 teaspoon salt (plus extra for squash)
1⁄4 teaspoon black pepper (ground, plus extra for squash)
1 cup olive oil
3 tablespoons apple cider vinegar
2 tablespoons Mustard, Dijon
1 teaspoon maple syrup
Heat a large skillet over medium heat and add coconut oil when very hot. Add squash pieces and sprinkle with salt and pepper. Cook on one side for 5 minutes, then flip, cover with salt and pepper, and cook for another 5 minutes. Remove from heat and set aside. In the same pan on low heat, toast pecans until aromatic, taking care not to burn them. Set aside. Seed pomegranate (it helps to do it submerged in a bowl of cold water.)
Stir all dressing ingredients (garlic through maple syrup) together until smooth. If setting aside to use later, you may need to shake it up before serving.
When ready to serve, assemble salad ingredients and drizzle with dressing. Add salt and pepper as desired.