This salad is a total looker, friends.
I’ve been on a pomegranate kick lately, and they’re particularly magical when tossed with creamy avocado, peppery arugula, toasted almonds and spicy red onions. Squash provides some necessary heft, and it’s all tied together with a delightful dressing.
All the fiber, antioxidants, and vitamins in this powerhouse medley will do wonders for your body this time of year, which I find comforting. Plus it’s easily adaptable – swap almonds for walnuts, spinach for arugula, for your cheese loving guests, you could easily add goat cheese. It really is a head turner, so I’m hoping you’ll work it into your Christmas menu.
Arugula with Avocado, Pomegranate, Almonds and Caramelized Acorn Squash
2 tablespoons coconut oil, melted (to melt: place in a small saucepan over low heat)
1 acorn squash, sliced in 1/2-inch thick rounds and seeds removed
1/4 teaspoon salt
1/4 teaspoon pepper
2 tbsp. pure maple syrup
1/2 cup whole almonds, chopped & toasted
6 cups baby arugula
1 avocado, sliced
1 pomegranate, arils removed
1 small red onion, thinly sliced
For the dressing:
Juice of 1 lemon
3 tbsp extra virgin olive oil
1 tbsp Dijon mustard
1 tsp honey
½ tsp salt
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside. In a large bowl, toss together squash and melted coconut oil. Lay squash in a single layer on prepared baking sheet. Brush squash with maple syrup. Roast squash for 30 minutes or until tender and fragrant.
For the dressing: In a medium bowl whisk together the lemon juice, Dijon mustard, honey and salt. Stream in the olive oil while constantly whisking until the dressing comes together.
Add the arugula to a large bowl with a pinch of salt and pepper. Add in the avocado, pomegranate arils, toasted almonds and red onion. Toss with the dressing. Serve on a platter or individual plates with acorn squash slices.