Name: Roasted Squash Arugula Salad with Crispy Shallot and Balsamic Reduction
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 (Side servings)
Ingredients: 1 medium acorn quash ((or similar winter squash // pick one with green and orange skin)); 1 Tbsp avocado or olive oil; 1 pinch each salt and black pepper; 1 cup balsamic vinegar; 2 medium shallots ((thinly sliced)); 3 Tbsp brown rice flour; 1/8 tsp each sea salt; ~2 Tbsp olive oil or avocado oil ((for cooking - if avoiding oil, omit and use a non-stick pan)); 1/4 cup macadamia nut cheese ((or similar store-bought)); 2 Tbsp roasted or raw pepitas ((we preferred roasted)); 5-6 cups arugula; 2 Tbsp dried currants ((or other dried fruit, such as cranberries))