Description
This Autumn Arugula Salad is a vibrant, nutrient-packed dish featuring caramelized acorn squash, toasted spiced pecans, fresh avocado, pomegranate arils, and crisp cucumber, all tossed in a tangy pomegranate ginger vinaigrette. Perfect for a seasonal light lunch or a colorful side to your fall meals.
Ingredients
Scale
Squash and Nuts
- 2 tablespoons coconut oil
- 1 acorn squash, sliced into 1/2-inch thick rounds, seeds removed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons brown sugar (optional, for caramelizing)
- 1/2 cup whole pecans, chopped
- 1/4 teaspoon pumpkin pie spice
Salad
- 6 cups baby arugula
- 1 avocado, sliced
- 1 pomegranate, arils removed
- 1 seedless cucumber, sliced
Pomegranate Ginger Vinaigrette
- 1/3 cup pomegranate juice
- 1/4 cup apple cider vinegar
- 1/2 teaspoon freshly grated ginger
- 1 garlic clove, freshly grated
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup olive oil
Instructions
- Caramelize the Squash: Heat a large skillet over medium heat and add coconut oil. Season the acorn squash slices with salt and pepper. Add them to the skillet and cook for about 5 minutes per side until golden. For extra sweetness and caramelization, sprinkle brown sugar over the slices while cooking.
- Toast the Pecans: In a small saucepan over low heat, toast the chopped pecans, stirring and shaking the pan frequently for about 5 minutes until they’re golden and fragrant. Remove from heat and toss with pumpkin pie spice to infuse warm fall flavors.
- Prepare the Salad Base: In a large bowl, add baby arugula and season with a pinch of salt and pepper. Add sliced avocado, pomegranate arils, sliced cucumber, spiced toasted pecans, and caramelized squash pieces to the greens.
- Make the Pomegranate Ginger Vinaigrette: Combine pomegranate juice, apple cider vinegar, grated ginger, garlic, salt, and pepper in a bowl. Whisk ingredients together while slowly streaming in olive oil until the dressing emulsifies and thickens. The vinaigrette can be stored in the fridge for up to one week.
- Toss and Serve: Pour the vinaigrette over the salad and gently toss to coat all ingredients evenly. Serve immediately to enjoy the fresh, layered flavors.
Notes
- Brown sugar is optional for caramelizing the acorn squash and adding extra sweetness.
- To remove pomegranate arils easily, cut the pomegranate in half and tap the back with a spoon over a bowl.
- The vinaigrette can be made ahead and refrigerated up to one week.
- To keep avocado from browning, add it just before serving and toss gently.
- For a nuttier flavor, substitute coconut oil with butter or olive oil when caramelizing the squash.
Nutrition
- Serving Size: 1 serving (approx. 1/3 of recipe)
- Calories: 310
- Sugar: 10g
- Sodium: 260mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
