Roasted Acorn Squash Salad with Pomegranate and Pecans
Ingredients
- 2 tbsps olive oil
- 1 acorn squash seeds removed and sliced in 1/2-inch thick crescents
- 1/4 tsp salt
- fresh ground pepper
- 1/2 cup whole pecans chopped
- 1/2 tsp ground cumin
- 6 cups baby arugula or spring mix
- 1 cup pomegranate arils
For the dressing
- 2/3 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tbsp maple syrup or agave syrup
- 1 clove garlic grated
- 1 tbsp fresh lemon juice
- 2 tsp dijon mustard
- 1/4 tsp kosher salt
- 1/4 tsp fresh ground pepper
Instructions
- Preheat oven to 450° F.
- Carefully cut the acorn squash in half, lengthwise. Scoop out the seeds and slice the acorn squash into 1/2 inch thick crescents.
- In a large bowl, combine the olive oil, 1/4 teaspoon salt, about 1/2 teaspoon ground pepper, and cumin.
- Toss the squash in the mixture and arrange in a single layer on a parchment or foil lined baking sheet in a single layer. Roast in preheated oven for about 15 minutes or until squash begins to brown on the edges and flesh is fork tender
- Add the arugula to a large bowl with a pinch of salt and pepper. Add pomegranate arils, pecans and squash pieces. Drizzle with the dressing and serve
For the Dressing
- Combine all ingredients in a mason jar or other container with a tight fitting lid
- Shake until well combined
- Taste and adjust syrup or seasoning to taste
