- Cook Time:30m
- Serves: 2 servings
- Category: Salads & Dressings, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Salad
- 2 tbsp. coconut oil
- 1 acorn squash, sliced in 1/2-inch thick rounds and seeds removed
- 1/4 tsp. sea salt
- 1/4 tsp. freshly cracked pepper
- 2 tsp. brown sugar
- 1/2 c whole pecans, chopped
- 1/4 teaspoon pumpkin pie spice
- 6 c baby arugula
- 1 avocado, sliced
- 1 pomegranate, arils removed
- 1 cucumber, sliced
For the Pomegranate Vinagirette
- 1/3 cup pomegranate juice
- 1/4 c apple cider vinegar
- 1/2 tsp. freshly grated ginger
- 1 garlic clove, freshly grated
- 1/4 tsp. sea salt
- 1/4 tsp. freshly cracked pepper
- 1/3 c extra virgin 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 vinaigretteCombine 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.
