Ingredients
- 1/4 cup candied pecans
- 1/4 cup dried cranberries
- 1/4 cup shaved parmesan cheese
- 1 medium sized acorn squash roasted
- 1/4 cup thinly sliced purple onion
- 6 cups of arugula or lettuce of choice
- Apple Vinaigrette
- 1/3 cup BBF Avocado Oil
- 1/4 cup apple cider vinegar
- 1 Tbsp dijon mustard
- 1 Tbsp apple butter (opt ional)
- 2 tsp honey or maple syrup
- 1 Tbsp fresh thyme leaves
- 1 Tbsp chopped fresh sage
- kosher salt and black pepper
Directions
- 1.Preheat oven to 375° F. Line a baking sheet with parchment paper.
- 2.Cut acorn squash into 1/2 inch slices and gently rub with avocado oil and place on baking sheet. Transfer to the oven and bake for 25-30 minutes or until the squash is fork tender.
- 3.Remove from oven and let cool.
- 4.To make the vinaigrette. Combine all ingredients in a jar with a lid and shake. Taste and adjust as needed.
- 5.In a large salad bowl combine the arugula, squash, onions, parmesan cheese, and candied pecans.
- 6.Pour the vinaigrette over the salad, tossing to combine.
- 7.Enjoy your Autumn Harvest Salad!
