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Arugula Salad with Roasted Squash
Ingredients
  • 2 cups (500 ml) butternut or acorn squash, small diced
  • 1 tbsp (15 ml) avocado oil or fresh pressed extra virgin olive oil
  • pinch sea salt
  • 3 tbsp (45 ml) lemon juice
  • 3 tbsp (45 ml) avocado oil
  • ¼ tsp (1 ml) sea salt
  • pinch black pepper
  • 142g (5 oz) box baby arugula
  • ½ cup (125 ml) pomegranate arils
Steps
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