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Autumn Arugula Salad with Caramelized Squash & Pomegranate Ginger Vinaigrette

  14 rater(s)

  • Cook Time: 30m

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

  1. 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.
  2. 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.
  3. 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.
2020-03-26T07:11:15-07:00