Rocket Salad with Squash, Spiced Pecans & Pomegranate
A delicious and refreshing salad can be a side dish with any main courses.
Yield
4 servingsPrep
10 minCook
15 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
coconut oil
|
* |
| 1 | each |
acorn squash
sliced in 1/2-inch thick rounds, seeds removed |
*
|
| ¼ | teaspoon |
salt and black pepper
|
*
|
| 2 | teaspoons |
brown sugar
|
|
| ½ | cup |
pecans
chopped |
|
| ¼ | teaspoon |
pumpkin pie spice
|
|
| 6 | cups |
arugula (roquette)
baby arugula |
|
| 1 | each |
avocados
sliced |
|
| 1 | each |
pomegranate
arils removed |
*
|
| 1 | each |
cucumbers
seedless, sliced |
|
| Pomegranate ginger vinaigrette | |||
| ⅓ | cup |
pomegranate juice
|
* |
| ¼ | cup |
apple cider vinegar
|
|
| ½ | teaspoon |
ginger
reshly grated |
|
| 1 | clove |
garlic
freshly grated |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ⅓ | cup |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
coconut oil
|
* |
| 1 | each |
acorn squash
sliced in 1/2-inch thick rounds, seeds removed |
*
|
| 1.3 | ml |
salt and black pepper
|
*
|
| 1E+1 | ml |
brown sugar
|
|
| 118 | ml |
pecans
chopped |
|
| 1.3 | ml |
pumpkin pie spice
|
|
| 1.4 | l |
arugula (roquette)
baby arugula |
|
| 1 | each |
avocados
sliced |
|
| 1 | each |
pomegranate
arils removed |
*
|
| 1 | each |
cucumbers
seedless, sliced |
|
| Pomegranate ginger vinaigrette | |||
| 79 | ml |
pomegranate juice
|
* |
| 59 | ml |
apple cider vinegar
|
|
| 2.5 | ml |
ginger
reshly grated |
|
| 1 | clove |
garlic
freshly grated |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 79 | ml |
olive oil
|
|
Directions
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.
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.
Add the arugula to a large bowl with a pinch of salt and pepper.
Add in the avocado, pomegranate arils, cucumber, pecans and squash pieces.
Cover in the pomegranate dressing.
For Pomegranate ginger vinaigrette:
Combine pome juice, vinegar, ginger, garlic, salt and pepper in a large bowl and whisk together.
Stream in the olive oil while constantly whisking until the dressing comes together.
Store in the fridge for up to one week.
