Ingredients

The following ingredients have 4 Servings
  • 1 acorn squash
  • 1 tablespoon oil ((or cooking spray))
  • 8 cups baby kale/arugula ((or green of choice))
  • 1 cup pomegranate seeds
  • 1/2 cup pumpkin seeds
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon maple syrup
  • 1/2 teaspoon dijon mustard
  • Sea salt & pepper to taste

Instruction

  • Preheat the oven to 400ºF.
  • Cut your acorn squash in half and scoop out the seeds. Slice into the squash into wedges and add the wedges to a baking tray. Drizzle with oil (or cooking spray) and sprinkle with sea salt and pepper. Bake on the center rack for 35 minutes, flipping halfway through.
  • While the squash is cooking, you can prepare the rest of the salad. In a large bowl, add the greens, pomegranate seeds and pumpkin seeds.
  • In a separate bowl, whisk together the dressing ingredients.
  • Once the squash is done roasting, pour the dressing over the salad and toss to combine. Transfer to plates and top with 2 - 3 wedges of squash.