Caramelized Acorn Squash Salad with Pomegranate Vinaigrette
January 18th, 2019
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.
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Amy Myers, MD
Amy Myers, MD is a two-time New York Times bestselling author and an internationally acclaimed functional medicine physician. Dr. Myers specializes in empowering those with autoimmune, thyroid, and digestive issues to reverse their conditions and take back their health. In addition, she is a wife, mother, and the successful founder and CEO of Amy Myers MD®.
