Makes 4 servings (count as veggie, carb and fat) add protein for full meal!
You will need…
- 8 cups mixed greens
- 1 cup chopped jicama
- 1/2 cup sliced almonds
- 1/2 cup pomegranate seeds
- 1 sliced apple
- 1 cup chopped acorn squash
- 1/4-1/3 cup balsamic vinaigrette (I like this one)
Directions:
Preheat oven to 425 F.
Cut acorn squash in half, remove seeds and cut into cubes. Bake in the oven for 25-35 minutes or until acorn squash is soft and can be easily pierced with a fork.
Wash and chop produce and add all ingredients to a bowl.
Toss together with dressing and enjoy!
Note: if you are making this salad in advanced then keep dressing on the side until ready to serve.