Arugula and Delicata Squash Salad

1 Delicata Squash
1/2 bunch Arugula
big handful Parsley
2 Carrots
1/2 cup cooked Quinoa
handful roasted Pumpkin and Squash seeds

Cut up the squash into half moons about 1/4 inch thick.
Toss with a little Coconut Oil (or Olive Oil). Just enough to coat any more and you end up with really soggy squash.
Roast at 425 for 30 minutes turning every 10 minutes. On a cookie sheet or metal pan of some sort.
If you’re adding any other roasted veggie like carrots add them in for the last 20 minutes turning as well. 
When the squash is ready take it out and pop it in a big bowl (NOT plastic!) 
Roughly chop up the arugula and parsley toss it in, the steam from the roasted squash will turn it a dark green and wilt it perfectly.
Toss your chosen (pre cooked) grain or pasta in
Season with Salt and Pepper to taste
Add your seeds, and anything else you’d like. Some ideas:

nutritional yeast or cheese
walnuts, almonds
dried cranberries or raisins
parsley, thyme, rosemary, sage

Put everything in the bowl, grab a big wooden spoon and mix it up gently! There you have it. Giant warm nourishing salad! It’s good cold the next day too…

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