Name: Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette
Total time: 30 min
Yield: 2 to 4
Ingredients: 2 tablespoons coconut oil; 1 acorn squash, (sliced in 1/2-inch thick rounds and seeds removed); 1/4 teaspoon salt; 1/4 teaspoon pepped; 2 teaspoons brown sugar; 1/2 cup whole pecans, (chopped); 1/4 teaspoon pumpkin pie spice; 6 cups baby arugula; 1 avocado, (sliced); 1 pomegranate, (arils removed); 1 seedless cucumber, (sliced); 1/3 cup pomegranate juice; 1/4 cup apple cider vinegar; 1/2 teaspoon freshly grated ginger; 1 garlic clove, (freshly grated); 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/3 cup olive oil