Fall Squash Salad

Directions

1. Preheat the oven to 420F and line a baking sheet with parchment paper.
2. Using a very sharp knife, cut the carnival squash in half lengthwise and scoop out the seeds with a spoon. Slice the squash into 1/4-1/2" pieces and place in a large bowl.
3. Cut the honeynut squash in half lengthwise and scoop out the seeds and stringy bits.
4. Place the honeynut halves in the bowl with the carnival squash slices and add the olive oil, salt, garlic powder, pepper, and garlic cloves.
5. Spread the squash out on the prepared baking sheet and roast for 30 minutes, until tender. You can leave the skin on the roasted squash for looks if you’d like, but it’s a better eating experience to remove before plating.
6. While the squash cooks, heat a small pan over medium heat and add the pumpkin seeds. Toast for 5-7 minutes, tossing occasionally, until the seeds are golden brown.
7. Now, get the salad ready. Place the arugula in a large bowl and drizzle with the olive oil and the juice of 1 lemon. Mix well to combine.
8. Make the green goddess dressing. In a blender, add the garlic cloves, lemon juice, olive oil, white vinegar, parsley, cilantro, salt, nutritional yeast, and black pepper. Blend until smooth.
9. To serve, plate the dressed arugula and top with the roasted squash. Add the feta and toasted pumpkin seeds on top. Drizzle with green goddess dressing and serve.