Caramelized Acorn Squash Salad with Pomegranate Vinaigrette

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






Course

Main Dish, Side Dish


Protocol

Autoimmune Solution (AIP), Candida Control and SIBO, Elimination Diet, Paleo, Thyroid Connection




Servings

2 people

Ingredients

2 Tbsp avocado oil1 acorn squash sliced into rounds, seeds removed salt and pepper to taste1/4 tsp pumpkin pie spice or cinnamon6 cups baby arugula1 avocado1/2 cup pomegranate seedsDressing1/3 cup olive oil1/3 cup pomegranate juice1/4 cup apple cider vinegar1 clove garlic freshly grated salt and pepper to taste

Servings:
people

Units:
MetricUS Imperial

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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