autumn arugula salad

yum! caramelized squash, spiced pecans, avocado, pomegranate and pomegranate ginger vinaigrette. adapted from howsweeteats

serves 4-6

Ingredients:

2 Tbsp. coconut oil
1 acorn squash, sliced in 1/2-inch thick rounds then in half, seeds removed
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. brown sugar
1/2 cup chopped pecans
1/4 tsp pumpkin pie spice
6 cups baby arugula
1 avocado, sliced
1 pomegranate, arils removed (check out these easy instructions)
1 long english cucumber, sliced

pomegranate ginger vinaigrette
1/3 cup pomegranate juice
1/4 cup apple cider vinegar
1/2 tsp. freshly grated ginger
1 garlic clove, minced
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup olive oil

1. Heat coconut oil in a large skillet over medium heat. Add squash slices, sprinkle with salt and pepper. Cook until golden, about 5 minutes per side. If desired, add the brown sugar to help the squash caramelize. Set aside
2. Heat a small saucepan over low heat and add the pecans. Toast until slightly golden and fragrant, stirring and shaking pan as they toast, about 5 minutes. Toss them with pumpkin pie spice.
3. For the dressing: combine pom juice, vinegar, ginger, garlic, salt and pepper in bowl and whisk together. slowly add olive oil while constantly whisking until the dressing comes together.
4. Add arugula to large bowl. Add in avocado, pomegranate, cucumber, pecans, and squash. Drizzle with dressing.