Dr. Amy Myers, MD

Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.

Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.

Who says salads are just for summer? My Caramelized Acorn Squash Salad with Pomegranate Vinaigrette is hearty, filling, and features in-season produce to help you thrive even in the depths of winter!

Slow-roasting acorn squash brings out its natural sweetness and gives it a rich, nutty taste that pairs perfectly with peppery arugula, creamy avocado, and sweet-tart pomegranate.

Enjoy this nourishing salad as your main meal, or divide into smaller portions to serve as a seasonal side dish at your next holiday dinner!

Caramelized Acorn Squash Salad with Pomegranate Vinaigrette

Caramelized Acorn Squash Salad with Pomegranate Vinaigrette

Caramelized Acorn Squash Salad with Pomegranate Vinaigrette
Course:
Course:
Main Dish, Side Dish,
Protocol:
Protocol:
Autoimmune Solution (AIP), Candida Breakthrough® and SIBO, Elimination Diet, Paleo, Thyroid Connection,

Servings

Servings:

2 people

2 people

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Ingredients

Ingredients

  • 2 29.574 tbsp ml Avocado oil
  • 1 acorn squash sliced into rounds, seeds removed
  • sea salt to taste
  • ground black pepper to taste
  • 1/4 1.23225 tsp ml cinnamon or pumpkin pie spice
  • 6 1440 cups ml baby arugula
  • 1 avocado
  • 1/2 120 cups ml pomegranate seeds
Dressing
  • 1/3 80 cups ml extra virgin olive oil
  • 1/3 80 cups ml pomegranate juice
  • 1/4 60 cups ml apple cider vinegar
  • 1 1 cloves garlic freshly grated
  • ground black pepper
  • sea salt to taste

Instructions

Instructions

  1. Preheat the oven to 450 F. Line sheet pan with parchment paper. Lay rounds of acorn squash on parchment paper. Drizzle with avocado oil and season with salt, pepper, and pumpkin pie spice. Bake for 30-35 minutes or until tender and caramelized. Remove from oven and let cool for 5 minutes.
  2. While acorn squash cooks, whisk together dressing ingredients together in a bowl.
  3. In a large bowl, toss together arugula, avocado, pomegranate, and acorn squash. Pour over dressing, toss and serve.
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