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
Ingredients
- 2 Tbsp avocado oil
- 1 acorn squash sliced into rounds, seeds removed
- salt and pepper to taste
- 1/4 tsp pumpkin pie spice or cinnamon
- 6 cups baby arugula
- 1 avocado
- 1/2 cup pomegranate seeds
- Dressing
- 1/3 cup olive oil
- 1/3 cup pomegranate juice
- 1/4 cup apple cider vinegar
- 1 clove garlic freshly grated
- salt and pepper to taste
Instructions
- 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.
- While acorn squash cooks, whisk together dressing ingredients together in a bowl.
- In a large bowl, toss together arugula, avocado, pomegranate, and acorn squash. Pour over dressing, toss and serve.
