Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette
Author: http://www.howsweeteats.com/2013/10/autumn-arugula-salad/
Serves: 2-4
Ingredients
- 2 tablespoons coconut oil
- 1 acorn squash, sliced in ½-inch thick rounds and seeds removed
- ¼ teaspoon salt
- ¼ teaspoon pepped
- 2 teaspoons brown sugar
- ½ cup whole pecans, chopped
- ¼ teaspoon pumpkin pie spice
- 6 cups baby arugula
- 1 avocado, sliced
- 1 pomegranate, arils removed
- 1 seedless cucumber, sliced
- Pomegranate Ginger Vinaigrette:
- ⅓ cup pomegranate juice
- ¼ cup apple cider vinegar
- ½ teaspoon freshly grated ginger
- 1 garlic clove, freshly grated
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅓ 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.
