Arugula Salad with Caramelized Squash


  • 2 tablespoons Coconut Oil
  • 1 acorn squash, seeds removed, sliced in ½ inch thick rounds
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cups whole pecans
  • 2 tablespoons agave or honey
  • ¼ teaspoon cinnamon
  • 3 cups baby arugula
  • 3 cups spinach
  • 1 avocado sliced
  • 1 pomegranate, arils removed


  1. Heat a skillet over medium heat and add coconut oil.
  2. Cover the squash slices with salt and pepper, then add them to the skillet cooking until golden, about 5 minutes on each side.
  3. Heat a small sauce pan over low heat and add pecans and agave or honey.
  4. Toast until they are golden and fragrant, stirring them as they toast for about 5 minutes.
  5. Toss them with the cinnamon.
  6. Add the arugula to a large bowl. Add in avocado, pomegranate arils, pecans and squash pieces.
  7. Add your own dressing to taste or try my Pomegranate Ginger Vinaigrette!

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