Autumn Salad

The salad representing the colors and flavors of the fall season. A celebration of harvest and a refreshing addition to your fall gatherings.

It's the perfect salad that balances the essence of the season on your plate.

There are not many days left of that beautiful season, so invite these colors onto your shabbat lunch table. It will be the statement.

• 2 cups arugula

• 1/2 apple, sliced very thinly

• 1 cup cooked quinoa

• 1/4 cup dried cranberries

• 1/2 butternut squash, cubed

• 2 tbsp slivered almonds

• 1 1/2 tbsp pumpkin seeds

DIRECTIONS

1. Lay your pumpkin seeds and almonds on a baking sheet and roast at 400F for a few minutes, just until they brown a little.

2. Roast butternut squash on a baking sheet at 400F, with a thin drizzle of oil of choice, for about 30 minutes.

3. Assemble: On a large plate, lay your bed of arugula. Working in circle, place quinoa, apple, cranberries, butternut squash, pumpkin seeds and almonds.

Dressing

• Juice of 1 lime

• 1 tbsp packed mint leaves, finely chopped

• 1 tbsp avocado oil

• 1 tbsp olive oil

• 1 tsp mustard

• Salt and pepper, to taste

Mix everything up very well.

And remember, everything is in the presentation. People eat with their eyes first!

Enjoy,

Guila