MAPLE ROASTED FESTIVE SALAD

Ingredients

• 1 pcs Acorn squash, halved, seeded
• 70 g Maple syrup
• 1 pinch Sea salt
• 35 g Pumpkin seeds, hulled, dried
• 7 ml Lime juice
• 1/2 pinch Cayenne pepper
• 20 ml Apple cider vinegar
• 5 g Dijon mustard
• 160 g Arugula, raw
• 45 g Pomegranate seeds

Method

1. Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
2. Brush the acorn squash slices on both sides with half of the maple syrup and season with salt and pepper. Place on the baking sheet and bake in the oven for 13 to 15 minutes, flip and cook for another 13 to 15 minutes, until cooked through and slightly golden. Set aside.
3. Reduce the oven temperature to 300ºF (150ºC). Toss the pumpkin seeds with lime juice, cayenne, and a pinch of salt and pepper. Place on the same baking sheet used for the squash. Bake for eight to nine minutes, until toasted. Set aside.
4. In a small jar, pour in the apple cider vinegar, half of the maple syrup, 1 tbs water, dijon mustard, salt, and pepper and shake to combine.
5. Place the arugula in a large salad bowl and add the dressing and toss to combine. Top with the squash, pumpkin seeds, and pomegranate seeds.
6. Divide onto plates. Enjoy!