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.
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.
