Pumpkin salad (Serves 6)

This is a great and simple autumn salad . You can use butternut squash instead of pumpkin if desired. Roasting the squash or pumpkin beforehand gives it a nice and sweet flavor that contrasts very well with the peppery arugula.

Ingredients

5 cups 1/2 inch cubes pumpkin flesh or butternut squash
2 tbsp lard, duck fat, coconut oil or butter
2 tbsp orange juice
1 1/2 tbsp walnut or macadamia oil
1 1/2 tsp lemon juice
1/2 cup chopped walnuts
About 8 cups lightly packed arugula
1/2 cup blueberries or raspberries

Instructions

• Preheat your oven to 450 F.
• Melt the cooking fat and toss with the pumpkin or butternut squash cubes with some salt and pepper.
• Place on a baking sheet and roast for about 15 minutes. Turn the cubes over and roast for another 15 minutes, until soft.
• Let stand the pumpkin or squash at room temperature to cool.
• Whisk the orange juice, walnut or macadamia oil and lemon juice in a bowl and add the walnuts and arugula and stir to coat with the vinaigrette. Season again with salt and pepper.
• Add the roasted pumpkin and berries and toss gently.

P.S. Have a look at Paleo Recipe Book. It's a cookbook created to help you eat the best Paleo food. It contains over 370 recipes and covers everything you need.

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