Grilled Acorn Squash Salad
[Vegan, Gluten-Free]

For the Dressing:

1. Blend all with a whisk.

For the Salad:

1. Preheat your oven to 400°F
2. Wash and cut the squash in half horizontally.
3. Remove the seeds and cut each half into equally thin slices.
4. Spread them on your baking sheet lined with parchment paper.
5. Brush lightly with oil, add salt, garlic powder, and roast for 30min.
6. When ready, set the oven to broil for 5 more minutes or remove them from the oven if you have a grill.
7. If you have a grill pan or other type of indoor grill, brush the squash slices lightly with oil again and place them on a preheated grill surface for 1/2 minute to 1 minute. One side is enough.
8. When ready, let them cool down for a couple of minutes while you prepare your tray with a layer of arugula.
9. Arrange the slices on top of the arugula and more arugula on top.
10. Top with pieces of almond feta, roasted pecans, and pomegranate seeds.
11. Serve with balsamic dressing.

For the Almond Feta:

1. Blend all ingredients by pressing the pulse button.
2. Scrape the sides and blend all on full speed for 30 sec.
3. Transfer the mixture into a bowl lined with cheesecloth. Wrap it tightly and squeeze the liquid out as much as you can.
4. By using your hands mold the mixture into a ball or you may use 8” spring cake form if you have one.
5. Wrap the cheese into plastic wrap and store in a refrigerator for 4 hours or overnight.