Autumn Arugula Salad with Pomegranate Ginger Vinaigrette

Directions

1. Heat a large skillet over medium heat and add olive oil. Season squash rounds with salt and pepper and add to the skillet. Cook until golden, about 5 minutes per side. If desired, you can add the brown 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.
2. Add the arugula to a large bowl with a pinch of salt and pepper. Add in the avocado, pomegranate arils, cucumbers, pecans and squash pieces. Cover in the Pomegranate Ginger Dressing.
3. Combine pomegranate juice, vinegar, ginger, garlic, salt and pepper in a large bowl and whisk together. While continually whisking, stream in the olive oil until the dressing comes together. Store in the fridge for up to one week.