Arugula Salad with Roasted Squash and Pomegranate Ginger Vinaigrette

Adapted via How Sweet It Is
Serves: 4 to 6 (as a side)

For the Vinaigrette:
♦ 1/3 cup pomegranate juice
♦ 1/4 cup apple cider vinegar
♦ 2 tsp roughly chopped ginger
♦ 1 garlic clove, roughly chopped
♦ 1/4 tsp salt
♦ 1/4 tsp pepper
♦ 1/3 cup olive oil

For the Salad:
♦ 2 tbsp olive oil
♦ 1 acorn squash, sliced in 1/2-inch thick rounds and seeds removed
♦ 1/2 tsp ground cinnamon
♦ 1/4 tsp ground nutmeg
♦ dash ground cloves
♦ 1/4 tsp salt
♦ 1/4 tsp pepper
♦ 1/2 cup sliced almonds
♦ 6 cups baby arugula
♦ 1 avocado, sliced
♦ 1 pomegranate, arils removed
♦ 1 seedless cucumber, sliced into rounds

Make the vinaigrette: Combine pomegranate juice, vinegar, ginger, garlic, salt and pepper in a mini food processor (or blender). Pulse until just combined, and stream in the olive oil while continuing to pulse. If using a blender, carefully add the oil all at once and blend until smooth. Store in the fridge for up to one week.

Assemble the salad: Toss the acorn squash slices in a large bowl with the olive oil and spices (cinnamon through pepper). Arrange the slices on a baking sheet, and roast until golden and caramelized, about 15 to 20 minutes. Add the arugula to a large bowl with a pinch of salt and pepper. Add in the avocado, pomegranate arils, cucumber, almonds and squash pieces. Pour in the pomegranate dressing, and toss to combine. Serve immediately.

To read more about this dish and my musical pairing, click HERE.

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