AUTUMN ARUGULA SALAD WITH CARAMELIZED SQUASH, SPICED PECANS AND POMEGRANATE GINGER VINAIGRETTE | Healthy Dinner, easy Dinner, Dinner recipes, week night Dinner, Dinner ideas, chicken Dinner, Dinner fortwo, quick Dinner, family Dinner, Dinner casseroles, cheap Dinner, #Dinnersoup, #Dinnerroom, #Dinnereasyrecipes, #Dinnercrockpot, #Dinnereasyrecipes, #Dinnerprimerib, #Dinnerglutenfree, #Dinneriasyrecipes, #Dinnercrockpot, #Dinnerglutenfree, #Dinnerfamilies, #Dinnermeals, #Dinnerlowcarb, #winterDinner, #Dinnercheese, #Dinnerhealthy#Dinnerfamilies,
AUTUMN ARUGULA SALAD WITH CARAMELIZED SQUASH, SPICED PECANS AND POMEGRANATE GINGER VINAIGRETTE
INGREDIENTS
- 6 cups baby arugula
- 1 avocado, sliced
- 1 pomegranate, arils removed
- 1 seedless cucumber, sliced
- 2 tablespoons coconut oil
- 1 acorn squash, sliced in 1/2-inch thick rounds and seeds removed
- 1/4 teaspoon salt
- 1/4 teaspoon pepped
- 2 teaspoons brown sugar
- 1/2 cup whole pecans, chopped
- 1/4 teaspoon pumpkin pie spice
POMEGRANATE GINGER VINAIGRETTE
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup olive oil
- 1/3 cup pomegranate juice
- 1/4 cup apple cider vinegar
- 1/2 teaspoon freshly grated ginger
- 1 garlic clove, freshly grated
INSTRUCTIONS
- Frist, 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.
- Next, 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.
- Then Add the arugula to a large bowl with a pinch of salt and pepper.
- Then Add in the avocado, pomegranate arils, cucumber, pecans and squash pieces. Cover in the pomegranate dressing.
- Enjoy It !
Recipes adapted from : ambitiouskitchen.com