Autumn Harvest Salad

Gluten-Free Vegetarian

Calories: 282 Proteins: 5 Carbs: 26 Fibers: 4 Fats: 19 Serves: 6 Total time: 45M

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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

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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 ½ 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!