Ingredients:
- * 1 medium kabocha squash, sliced in crescent
- * 2 tbsp coconut oil
- * salt and pepper
- * 6 c baby arugula
- * 1/4 c pomegranate arli (seeds)
- * 1/4 c parsley, roughly chopped
- * 1/2 c walnut, toasted
- dressing
- * 1/2 c tahini
- * 3 tbsp lemon juice
- * 2 tbsp extra virgin olive oil
- * 2 tsp apple cider vinegar
- * 1/2 tsp chili powder
- * 1/2 tsp maple syrup
- * 1 tsp garlic, minced
- * 1/4 -1/2 tsp salt
- * 1/2 c water
- * freshly ground pepper to taste
