Butternut Squash Salad

This salad is ammmmmazing. I had roasted butternut squash the day prior for a Moroccan recipe that I was making, and then, at Santoris Produce, they had organic arugula...so, voila! Butternut squash salad! This is super easy, super delicious and super healthy (plus it's vegan, gluten free, paleo and candida friendly!). This time of year i tend to have some roasted vegetables available so it encourages healthy meals even when I'm exhausted. So go ahead and roast some beets, squash or potatoes to have them in the fridge, ready to go!

Arugula
Roasted butternut squash (I roasted ahead of time, on 350' in a dish with about an inch of vegetable broth then covered with tinfoil.)
Coconut aminos (this is candida friendly. You can also use Braggs liquid aminos or soy sauce if you aren't on the cleanse...)
Tahini
Lemon
Evoo
Salt, pepper, garlic, cayenne, cinnamon

Put the peeled slices of roasted butternut squash in a dish, spray with coconut oil and season with salt, pepper, a little bit of garlic, a generous amount of cinnamon, and cayenne pepper. Put under the broiler for about 10/15min, until warmed and slightly touched with a golden crisp on the edges. In the meanwhile, toss the peppery arugula with evoo, coconut aminos, lemon juice and tahini. Place the squash over the bed of greens and finish off with a little drizzle of tahini.

So. Flipping. Good.
Bah.
Eat. Enjoy.