Roasted Squash Salad

Preparation time: 10 minutes Cooking time: 20 minutes

Total time: 30 minutes Servings: 04



1 medium acorn squash, peeled and cubed

1 tablespoon avocado oil


1 pinch each salt and black pepper


1 cup balsamic vinegar


¼ cup macadamia nut cheese

2 tablespoons roasted pumpkin seeds

5 cups arugula

2 tablespoons dried currants

How to Prepare:

Preheat your oven to 425 degrees F.
On a greased baking sheet, toss squash with salt, black pepper, and oil.
Bake the seasoned squash for 20 minutes in the oven.
Combine all the dressing ingredients in a small bowl.
In a salad bowl, toss in the squash, salad ingredients, and dressing.
Mix them well then refrigerate to chill. Serve.

Nutritional Values:

Calories 119 Total Fat 14 g Saturated Fat 2 g Cholesterol 65 mg Sodium 269 mg Total Carbs 19 g Fiber 4 g Sugar 6 g Protein 5g