Autumn arugula salad

InfoAmount
Prep Time10 min
Cook Time30 min
Yields4 servings

Added: 2020-12-22

Tags: #salad #vegetarian #summer #dinner

Ingredients

Salad

QuantityItem
2 Tbspolive oil
1acorn squash
1/4 tsptable salt
1/4 tsppepper
2 tspbrown sugar
1/2 cuppecans, chopped
1/4 tsppumpkin pie spice
6 cuparugula
1avocado
1/2 cuppomegranate seeds
1cucumber, sliced

Vinaigrette

QuantityItem
1/3 cuppomegranate juice
1/4 cupapple cider vinegar
1/2 tspginger, freshly grated
1 clovegarlic, grated
1/4 tsptable salt
1/4 tsppepper
1/4 cupolive oil

Directions

  1. Preheat oven to 425 F
    1. Slice acorn squash into 1 cm chunks, removing seeds
    2. Place on a baking sheet, cover with olive oil, salt, pepper, and brown sugar
    3. Place in over, roast for 10 min, flip, and bake for another 10 min
  2. In a small saucepan over low heat, toss pecans
    1. Toast until golden and fragment, adding a bit of brown sugar and pumpkin pie spice
  3. Slice avocado and cucumber, add remaining ingredients into a large bowl
    1. When the squash is done, cut into smaller pieces and add to salad
  4. Combine all vinaigrette ingredients in a small bowl, drizzle over salad as desired

References & Notes