SALAD

a small bag of orzo

a butternut squash, peeled, seeds scooped out and diced small

two handfuls of cherry tomatoes, cut in half

2 big packed cups of arugula, chopped up

10 big basil leaves, chopped up

2 scallions, sliced thin

1/2 a zucchini, quartered and sliced thin

2/3 cup almonds, chopped and toasted

DRESSING

3 cloves garlic, grated

1 lemon, zested and juiced

1/2 c. olive oil

lots and lots of black pepper

a big pinch of salt

a big pinch of chili flakes

1 tsp agave

1/3 c. vegenaise (my first foray, it’s pretty decent)

Toss squash with a couple tbsp olive oil and roast on a baking sheet at 350 for 40 minutes until browned.

Meanwhile, cook the orzo, use a bigger pot than you think you need, it swells up a lot. Strain it and rinse in cold water, set aside and let it drain.

Whisk all the dressing ingredients together and set aside.

In a big bowl, put all the chopped greens, tomato, almonds, basil and zucchini. When the squash is done, mix all the remaining ingredients together. Toss with dressing, season with more salt and pepper as needed. Eat at room temperature or cold.