AUTUMN ARUGULA SALAD WITH CARAMELIZED SQUASH, SPICED PECANS AND POMEGRANATE GINGER VINAIGRETTE

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 | 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

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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


  1. Frist, Heat a large skillet over medium heat and add coconut oil. Cover the squash slices with salt and pepper, 
  2. then add them to the skillet and cook until golden, about 5 minutes per side. 
  3. 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.
  4. Then Add the arugula to a large bowl with a pinch of salt and pepper. 
  5. Then Add in the avocado, pomegranate arils, cucumber, pecans and squash pieces. Cover in the pomegranate dressing.
  6. Enjoy It !



Recipes adapted from :   ambitiouskitchen.com

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