We all know by now I love a good seasonal salad. This one is fun, easy, and packed with antioxidants. The pomegranate seeds and pomegranate vinaigrette really make it the perfect side dish for the holidays.
Preheat oven to 400 degrees. Cut acorn squash in half, spoon out the seeds, and cut into crescent shapes. Coat acorn squash in extra virgin olive oil, half of the cinnamon and nutmeg, brown sugar, and salt to taste. Roast for 20-25 minutes (depends on size). Chop walnuts, pecans, and pepitas. Coat with enough maple syrup to lightly cover, salt, the rest of the cinnamon and nutmeg, and chile powder. Toast in oven for ~5 minutes (watching carefully not to burn) or heat on stove until toasted. Make dressing by combining the remaining extra virgin olive oil, juice of lemon, balsamic and apple cider vinegars, dijon mustard, POM, and a small splash of maple syrup. Let nuts & acorn squash cool a bit, then assemble salad starting with lettuce & arugula, acorn squash, nuts, pomegranate seeds, and feta. Dress salad & serve! It is easiest to peel the skin off the acorn squash right after they come out of the oven and are still hot but not too hot to touch. Acorn Squash & Pomegranate Winter Salad
(1 votes, average: 5.00 out of 5)
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Emry
October 15, 2023 at 8:40 pmDelicious!