Who says salads are just for summer? My Caramelized Acorn Squash Salad with Pomegranate Vinaigrette is hearty, filling, and features in-season produce to help you thrive even in the depths of winter!
Slow-roasting acorn squash brings out its natural sweetness and gives it a rich, nutty taste that pairs perfectly with peppery arugula, creamy avocado, and sweet-tart pomegranate.
Enjoy this nourishing salad as your main meal, or divide into smaller portions to serve as a seasonal side dish at your next holiday dinner!
Caramelized Acorn Squash Salad with Pomegranate Vinaigrette
Course:
Protocol:
Servings
2 people
Ingredients
- 2 Tbsp 29.57 ml Avocado oil
- 1 acorn squash sliced into rounds, seeds removed
- sea salt to taste
- ground black pepper to taste
- 1/4 tsp 1.23 ml cinnamon or pumpkin pie spice
- 6 cups 1440.00 ml baby arugula
- 1 avocado
- 1/2 cup 120.00 ml pomegranate seeds
Dressing
- 1/3 cup 80.00 ml extra virgin olive oil
- 1/3 cup 80.00 ml pomegranate juice
- 1/4 cup 60.00 ml apple cider vinegar
- 1 cloves garlic freshly grated
- ground black pepper
- sea salt to taste
Instructions
- Preheat the oven to 450 F. Line sheet pan with parchment paper. Lay rounds of acorn squash on parchment paper. Drizzle with avocado oil and season with salt, pepper, and pumpkin pie spice. Bake for 30-35 minutes or until tender and caramelized. Remove from oven and let cool for 5 minutes.
- While acorn squash cooks, whisk together dressing ingredients together in a bowl.
- In a large bowl, toss together arugula, avocado, pomegranate, and acorn squash. Pour over dressing, toss and serve.
