1 acorn or butternut squash, sliced in 1/2-inch thick rounds, seeds removed
Salt & pepper
1/2 cup whole pecans, chopped
1/4 teaspoon cinnamon
1 bag of wild organic rocket
1 avocado, sliced
1 pomegranate, seeds put to one side
2 tbsp pomegranate molasses (or balsamic vinegar and 1tsp honey)
1/4 cup apple cider vinegar
1/2 teaspoon freshly grated ginger
1 garlic clove, freshly grated
Extra virgin olive oil
Heat your oven to 180C.
Spread out your squash pieces onto a large oven tray and sprinkle them with salt and pepper and cook until golden. ]
Heat a small saucepan over low heat and add the pecans. Toast until they are slightly golden and fragrant, stirring and shaking the pan as they toast, for about 5 minutes. Toss them with the cinnamon.
Add the wild rocket to a large bowl with a pinch of salt and pepper. Add in the avocado, pomegranate seeds, pecans and squash pieces. To make the dressing combine the pomegranate molasses, cider vinegar, ginger, garlic, olive oil, salt and pepper in a jam jar, screw the lid on and give it a shake. Drizzle over your salad.