1 kabocha squash, sliced thinly

6 cups arugula, or any hardy greens combination

1/2 teaspoon salt, for the squash

1 tablespoon oil, for the squash

1 green apple, thinly sliced (alternatively, use 1 nectarine or persimmon)

1 candy cane beet, peeled, sliced thinly (mandolin recommended)

2 cups coconut bacon (recipe below)

1 tablespoon orange zest (optional)

1/4 cup extra-virgin olive oil

1/4 cup Tuscanini Balsamic Vinegar (red wine vinegar can be used too)

2 tablespoons honey

2 teaspoons Haddar Dijon Mustard

1/2 teaspoon salt

1/4 teaspoon freshly ground Gefen Pepper

1 teaspoon celery seed (optional)

2 cups large flake unsweetened coconut or Gefen Coconut Chips

1/2 – 1 tablespoon oil

2 tablespoons tamari or soy sauce

1 teaspoon smoked paprika

1 and 1/2 tablespoons maple syrup

1/2 teaspoon liquid smoke (If you don’t have liquid smoke, the recipe will still be delicious, it will just be missing that smokiness that is characteristic of facon.)

1/4 teaspoon Tuscanini Sea Salt, or more to taste

1/4 teaspoon black pepper