Craving for a fall salad? This Roasted Acorn Squash & Arugula salad is a must try. It’s simple, easy, fast, and so yum!
Start off by roasting the acorn squash- cut the acorn squash in half, season with salt, pepper, and a drizzle of extra virgin olive oil, bake at 250 for 30 mins or until tender.
Assembling this salad is a breeze- on a bed of baby arugula, layer with slices of roasted acorn squash, roasted almond slices, and pomegranate seeds. Top with your salad dressing of choice. I used a splash of caesar dressing.
PS. Axel was trying to grab the pomegranate while I was shooting because he thought it was an apple!
In other news, life on Instagram lately: 1. roses & tea, 2. #dreamspace, 3. avocado dress up
Have a wonderful weekend!