3 Cups Peeled and Cubed Butternut Squash
1/2 Tbsp Maple Syrup
2 tsp Cayenne Pepper
1 tsp Avocado Oil
2.5 Oz Pumpkin Seeds
1 Tbsp Olive Oil
1/2 Tbsp Cinnamon Maple Sugar
1 Handful Baby Arugula
1 Handful Baby Spinach
3 Oz Pomegranate Seeds
1 Apple, thinly sliced
1/2 Avocado, sliced
Dressing:
1 Tbsp Dijon Mustard
1 Tbsp Maple Syrup
1 Tbsp Red Miso Paste
1 1/2 Tbsp Apple Cider Vinegar
3 Tbsp Olive Oil
Preheat air fryer to 400F.
In a bowl toss the butternut squash with maple syrup, cayenne pepper, and avocado oil together. Cook in the air fryer at 400 F for 12-15 minutes.
Preheat oven to 400F.
In a small bowl toss the pumpkin seeds with olive oil, and cinnamon maple sugar. Put on a parchment lined cookie sheet and roast for 4-8 minutes.
In another small bowl whisk the dijon mustard, maple syrup, red miso paste, apple cider vinegar and olive oil together to make the dressing.
Put the baby spinach, baby arugula, pomegranate seeds, sliced apple, sliced avocado and butternut squash in a big bowl and toss with the dressing. Then garnish with the pumpkin seeds. Enjoy!