Autumn Salad
Serves 415 mins prep10 mins cook
The Autumn Salad represents the colors and flavors of the fall season, balancing many flavors and textures while being super refreshing. Perfect for a Shabbat lunch table, it won't disappoint.
0 servings
What you need
Instructions
1: Lay your pumpkin seeds and almonds on a baking sheet and roast at 400°F for a few minutes, just until they brown a little. 2: Roast butternut squash on a baking sheet at 400°F with no added oil. 3: In a bowl, mix lime juice, mint leaves, avocado oil, olive oil, mustard, salt, and pepper very well. 4: Combine arugula, apple, cooked quinoa, dried cranberries, roasted butternut squash, slivered almonds, and pumpkin seeds. 5: Drizzle dressing over the salad before serving.View original recipe