Make your Maple Dijon Tempeh, see yesterday's post for recipe, and set aside.
Make white rice, according to package directions, set aside.
Preheat oven to 350 F and line a baking tray with parchment paper.
Prep your butternut squash, by peeling and cubing, or buy a pre-cut like I did.
Add butternut squash to a bowl and add 1 tsp olive oil and ½ tsp chili flakes, toss well to combine.
Spread evenly across baking tray and bake for 20 minutes, or until crispy on the outside and soft on the inside, set aside.
Dressing: to a high speed blender add: apple cider vinegar, garlic, maple syrup, and dijon mustard, turn on high speed and allow to blend together, slowly add the olive oil through the top of the blender to emulsify, set aside.
To a bowl add: greens, rice & butternut squash, toss to combine.
Top with pomegranate seeds, walnuts, and tempeh.
Drizzle with Apple Cider Vinaigrette dressing.
Enjoy!
