Gluten-Free, Vegan & Plant-Based Recipes

Roasted Acorn Squash + Pear Arugula Salad

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  2. emily says:

    This looks delicious

  3. BB says:

    Creative recipe to burn through our CSA share! We added a few pinches of Maldon salt to the dressing. Next time, we’ll add something crunchy, such as toasted pecans or breadcrumbs, to add another texture. We’ll also reduce the amount of maple syrup as the acorn squash we got was super sweet not as well as the pear.

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About the author

Gina Fontana

Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle. 

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