Rocket Salad with Squash, Spiced Pecans & Pomegranate

Directions

Heat a large skillet over medium heat and add coconut oil.

Cover the squash slices with salt and pepper, then add them to the skillet and cook until golden, about 5 minutes per side.

If desired, you can add the brown sugar to help the squash caramelize.

Heat a small saucepan over low heat and add the pecans.

Toast until they are slightly golden and fragrant, stirring and shaking the pan as they toast, for about 5 minutes.

Toss them with the pumpkin pie spice.

Add the arugula to a large bowl with a pinch of salt and pepper.

Add in the avocado, pomegranate arils, cucumber, pecans and squash pieces.

Cover in the pomegranate dressing.

For Pomegranate ginger vinaigrette:

Combine pome juice, vinegar, ginger, garlic, salt and pepper in a large bowl and whisk together.

Stream in the olive oil while constantly whisking until the dressing comes together.

Store in the fridge for up to one week.