Vfit DetoxWeek 3

Autumn Arugula Salad


2 tablespoons coconut oil
1 acorn squash, sliced in 1/2-inch thick rounds and seeds removed
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons brown coconut sugar
1/2 cup whole pecans, chopped
1/4 teaspoon pumpkin pie spice
6 cups baby arugula and or spinach
1 avocado, sliced
1 pomegranate, arils removed
1 seedless cucumber, sliced


Pomegranate Ginger Vinaigrette
1/3 cup pomegranate juice
1/4 cup apple cider vinegar
1/2 teaspoon freshly grated ginger
1 garlic clove, freshly grated
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil



- Heat a large skillet over medium heat and add coconut oil.

- Sprinkle the squash slices with salt and pepper, then add them to the skillet and cook until golden, about 5 minutes per side. If desired, you can add the brown coconut sugar to help the squash caramelize.

- 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 pumpkin pie spice (4 teaspoons cinnamon, 1 1/2 teaspoons ginger, 3/4 teaspoon ground cloves, 3/4 teaspoon nutmeg, a pinch of cardamom).

- Add the arugula to a large bowl with a pinch of salt and pepper. Add in the avocado, pomegranate arils, and cucumber, pecans and squash pieces. Cover in the pomegranate dressing.


Pomegranate Ginger Vinaigrette
Combine pome juice, vinegar, ginger, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.


** Add more lean protein if needed – chicken breast, beans, white fresh fish, or lean turkey (serving size of hand/fist).

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