Description
This Autumn Arugula Salad is a vibrant and flavorful dish featuring caramelized acorn squash, toasted spiced pecans, fresh avocado, crisp cucumber, and juicy pomegranate arils, all tossed in a zesty pomegranate ginger vinaigrette. It’s a perfect seasonal salad combining sweet, savory, and tangy notes for a refreshing and nutritious meal or side.
Ingredients
Scale
Squash and Pecans
- 2 tablespoons coconut oil
- 1 acorn squash, sliced into 1/2-inch thick rounds and 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 Ingredients
- 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 the coconut oil. Season the acorn squash slices with salt and pepper. Place the slices in the skillet and cook until golden brown, about 5 minutes per side. Optionally, sprinkle brown sugar on slices to enhance caramelization as they cook.
- Toast the Pecans: While the squash cooks, heat a small saucepan over low heat. Add chopped pecans and toast, stirring and shaking the pan occasionally, until they become fragrant and slightly golden, about 5 minutes. Remove from heat and toss with pumpkin pie spice to evenly coat the pecans.
- Prepare the Salad Base: In a large bowl, add baby arugula and season lightly with salt and pepper. Add sliced avocado, pomegranate arils, cucumber slices, toasted spiced pecans, and the cooked squash pieces.
- Make the Pomegranate Ginger Vinaigrette: In a bowl, whisk together pomegranate juice, apple cider vinegar, freshly grated ginger, grated garlic, salt, and pepper. Slowly drizzle in olive oil while continuously whisking until well emulsified. Refrigerate if not using immediately; dressing will keep up to one week.
- Toss and Serve: Pour the vinaigrette over the salad mixture and toss gently to combine all ingredients. Serve immediately for best freshness and flavor.
Notes
- For extra sweetness, use the brown sugar when cooking the squash to help caramelize it.
- To remove pomegranate arils easily, score the pomegranate and break it apart over a bowl of water; seeds will sink and pith floats.
- Store leftover vinaigrette in an airtight container in the fridge for up to one week.
- This salad is best enjoyed fresh; avocado may brown if made too far ahead.
- You can substitute pecans with walnuts or almonds if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
