Monday, October 28, 2013

arugula salad with carmelized acorn squash

some nights dinner can be so easy.   there might already be some soup in the refrigerator that all you have to do is warm it up,  but unfortunately we didn't have that tonight.   i am not a big salad person but this might change my mind.  it looked so colorful and tasted fantastic.  when you need to watch the red sox and you want to make it quick and easy,  this is perfect.  plus after a weekend of eating maybe not so healthy and you know you have the burnt caramel bourbon ice cream with milk chocolate toffee that you made on the weekend.  the calories balance out = 0.
this is a basic vinaigrette to keep in your repertoire. 


2 tablespoons coconut oil
1 acorn squash, sliced in 1/2-inch thick rounds and seeds removed
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons brown sugar
1/2 cup whole pecans, chopped
1/4 teaspoon pumpkin pie spice
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


heat a large skillet over medium heat and add coconut oil. cover the squash slices with salt and pepper, then add them to the skillet and cook until golden, about 5 minutes per side. if desired, you can add the brown sugar to help the squash caramelize. heat a small saucepan over low heat and add the pecans. toast until they are slightly golden and fragrant, stirring and shaking the pan as they toast, for about 5 minutes. toss them with the pumpkin pie spice.
add the arugula to a large bowl with a pinch of salt and pepper. add in the avocado, pomegranate, cucumber, pecans and squash pieces. cover in the pomegranate dressing.
pomegranate ginger vinaigrette
combine pome juice, vinegar, ginger, garlic, salt and pepper in a large bowl and whisk together. stream in the olive oil while constantly whisking until the dressing comes together. store in the fridge for up to one week.

love sent, xo


Anonymous said...

This looks amazing, but all of your stuff does...

Leonor said...

I'm making this tonight! Can't wait!:)