Acorn Squash Salad

Ingredients:

• 1 acorn squash

• 2 tbsp Tamari

• 1 tbsp Liquid sweetener of choice

• ¼ cup Water

• Chelo Garlic Herb goat cheese

• ½ Red onion or shallot for a more mild flavor

• ½ cup Red wine vinegar

• Salt

• Pepitos

• Arugula

• Collard greens

• Olive oil

• Apple cider vinegar

Instructions:

1. Slice the acorn squash into ½” pieces and put in a pan with water tamari and liquid sweetener over medium heat.

2. Cook for 10-15 minutes on each side until appropriately soft when you insert a fork.

3. Slice the onion or shallot into extremely thin pieces and put about a teaspoon of salt over them and toss.

4. Let onions sit for around 5 minutes with just salt and then add red wine vinegar until just covered. Let them sit at least 10 minutes or until you are finished putting salad together

5. Wash and core collard greens, roll into wheels and slice into very thin strips

6. Toss collard greens into a bowl with a glug of olive oil and apple cider vinegar as well as a pinch of salt and massage into greens with your hands. (DO NOT MASSAGE ARUGULA WITH THE COLLARDS)

7. Toss several handfuls of arugula into the bowl with the collards and mix until well balanced but not too much or the arugula will melt.

8. Lightly toast the pepitos either in a pan or in a toaster oven, careful not to burn them.

9. Plate the greens and top with acorn squash as well as pickled onions and toasted pepitos. Add several small dollops of Cashew creme and enjoy!