Autumn arugula salad

Published: 2020-12-22

Last Updated: 2024-05-23

Tags:

Info Amount
Prep Time 10 min
Cook Time 30 min
Yields 4 servings

Ingredients

Salad

Quantity Item
2 Tbsp olive oil
1 acorn squash
1/4 tsp table salt
1/4 tsp black pepper
2 tsp brown sugar
1/2 cup pecans, chopped
1/4 tsp pumpkin pie spice
6 cup arugula
1 avocado
1/2 cup pomegranate seeds
1 cucumber, sliced

Vinaigrette

Quantity Item
1/3 cup pomegranate juice
1/4 cup apple cider vinegar
1/2 tsp ginger, freshly grated
1 clove garlic, grated
1/4 tsp table salt
1/4 tsp black pepper
1/4 cup olive oil

Directions

  1. Preheat oven to 220 C (425 F)
    • Slice acorn squash into 1 cm chunks, removing seeds
    • Place on a baking sheet, cover with olive oil, salt, pepper, and brown sugar
    • Place in over, roast for 10 min, flip, and bake for another 10 min
  2. In a small saucepan over low heat, toss pecans
    • Toast until golden and fragment, adding a bit of brown sugar and pumpkin pie spice
  3. Slice avocado and cucumber, add remaining ingredients into a large bowl
    • When the squash is done, cut into smaller pieces and add to salad
  4. Combine all vinaigrette ingredients in a small bowl, drizzle over salad as desired

References & Notes

  1. Original recipe: How Sweet Eats