Gluten-Free, Vegan, Serves 4
- 1 acorn squash sliced
- 2 Tbsp olive oil
- 1 1/2 Tbsp fresh thyme
- 1/4 cup date syrup
- 18 figs halved
- 4 cups arugula
- 1/2 cup pomegranate arils
- 4 ounces vegan feta crumbs
Dressing:
- 1/4 cup Avocado Oil
- 1/2 Tbsp fresh thyme
- 2 Tbsp lemon juice
- 1 Tbsp orange zest
- 2 Tbsp apple cider vinegar
- Salt and pepper to taste
Directions:
Preheat the oven to 400 degrees F. Toss the squash in 2 Tbsp oil, syrup, thyme, salt, and pepper. Roast for 20 minutes and add the figs to the sheet pan. Toss and return to bake for an additional 10-15 minutes or until the figs have caramelized. In the meantime, prep the dressing by combining all the dressing ingredients and mixing well. To assemble, start with the arugula, then squash, figs, feta, pomegranate, and top with dressing.