Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette
User Reviews
5
Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette
Description
Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette features acorn squash slices browned in coconut oil, seasoned, and optionally caramelized with brown sugar. Toasted pecans are coated with pumpkin pie spice to add warmth and crunch. Baby arugula forms the salad base, combined with creamy avocado slices, jewel-like pomegranate arils, and crisp cucumber. The pomegranate ginger vinaigrette mixes pomegranate juice, apple cider vinegar, fresh ginger and garlic, salt, pepper, and olive oil to create a bright and tangy dressing. The salad balances sweet, spicy, and peppery flavors with varied textures from creamy to crisp.
The preparation involves caramelizing the squash in a skillet and toasting pecans separately, then assembling the salad ingredients in a bowl and tossing with the vinaigrette. The dressing can be made ahead and stored refrigerated for up to one week. This salad works well as a seasonal side or a modest main course for cooler weather.
Ingredients
- 2 tablespoons coconut oil
- 1 acorn squash sliced in 1/2-inch thick rounds and seeds removed
- 1/4 teaspoon salt
- 1/4 teaspoon pepped
- 2 teaspoons brown sugar
- 1/2 cup pecans chopped, whole
- 1/4 teaspoon pumpkin pie spice
- 6 cups arugula baby
- 1 avocado sliced
- 1 pomegranate arils removed
- 1 cucumber sliced, seedless
pomegranate ginger vinaigrette
- 1/3 cup pomegranate juice
- 1/4 cup apple cider vinegar
- 1/2 teaspoon ginger freshly grated
- 1 garlic freshly grated, clove
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
Instructions
- Heat a large skillet over medium heat and add coconut oil. Cover the squash slices with salt and pepper, then add them to the skillet and cook until golden, about 5 minutes per side. If desired, you can add the brown sugar to help the squash caramelize. Heat a small saucepan over low heat and add the pecans. Toast until they are slightly golden and fragrant, stirring and shaking the pan as they toast, for about 5 minutes. Toss them with the pumpkin pie spice.
- Add the arugula to a large bowl with a pinch of salt and pepper. Add in the avocado, pomegranate arils, cucumber, pecans and squash pieces. Cover in the pomegranate dressing.
pomegranate ginger vinaigrette
- Combine pome juice, vinegar, ginger, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.
User Reviews
Overall Rating
5
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