Roasted Squash Arugula Salad with Crispy Shallot and Balsamic Reduction

INGREDIENTS

5 cups

Arugula

2 tbsp

Currants, dried

Shallots, medium

1 cup

Balsamic vinegar

3 tbsp

Brown rice flour

2 tbsp

Olive oil or avocado oil

1 pinch

Salt and black pepper

1/8 tsp

Sea salt

1 tbsp

Avocado or olive oil

2 tbsp

Pepitas, roasted or raw

1/4 cup

Macadamia nut cheese, vegan

Medium acorn quash ((or similar winter squash // pick one with green and orange skin))