Hearty Harvest Salad

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Ingredients: 

- 1 butternut squash, peeled and cut into bite sized cubes

- 1 head of baby broccoli, stemmed 

- 1 cup brown rice or quinoa, I like to get the mixed organic 90second bag to make things easier!

- 2 handfuls fresh arugula 

- Pomegranate seeds for topping 

Dressing:

- 2 handfuls fresh basil, no stems!

- 4tblsp pumpkin puree

- 8tblsp EVOO

- 2tblsp ACV

- 1teasp cinnamon

- Dash ground clove

- Dash salt

- 2tblsp maple syrup

- 2tblsp almond butter 

Directions:

1. Preheat oven to 375. Toss broccoli in a dash of EVOO, S+P. Add to sheet pan and roast for 20-25min. Till just crispy on the edges!

2. Add squash to a pan and drizzle with EVOO, S+P. Sautee till starts to get a nice char around the edges. About 10-15 mins, If it feels a bit hard in the middle still, add a few dashes of water to the pan to create some steam.

3. Cook rice/quinoa according to package 

4. DRESSING: add all ingredients to nutribullet or small blender and blend till creamy 

5. ASSEMBLE: Start with arugula as base, next layer on squash, broccoli, rice/quinoa. Top with pomegranate seeds and drizzle dressing over top. 

6. You should have leftover dressing! Save it to use on all kinds of fresh veggies and fruits