Holiday Salad with Pomegranate Ginger Vinaigrette

Diane Hopson Smith

By
@DeeDee2011

I found this recipe on How Sweet Eats blog and I've make a few minor changes only because I did not have all the ingredients listed. This salad is a wonderful showcase salad and is absolutely perfect for the holiday table. Not to mention it's very tasty too.


Check out: howsweeteats.com/...mn-arugula-salad for the original recipe.


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Comments:

Serves:

2 to 4

Prep:

10 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

2 Tbsp
coconut oil
1
acorn squash, cut in 1/2-inch rings (remove seeds and cut rings in half)
salt and pepper to taste
honey
1/2 c
coarsley chopped pecans, toasted
1 pkg
(8-oz) baby kale & spinach blend
1
avocado, sliced
1
seedless cucumber, cut in half long ways and then slice into half moons
1
pomegranate, arils removed

POMERGRANATE GINGER VINAIGRETTE

1/3 c
pomegrante juice
1/4 c
apple cider vinegar
1/2 tsp
freshly grated ginger
1 clove
garlic
1/4 tsp
salt
1/4 tsp
pepper
1/3 c
olive oil

Directions Step-By-Step

1
Add coconut oil to a large skillet; heat over medium heat.
2
Sprinkle salt and pepper over squash slices; add to hot skillet. Drizzle a little honey over squash. Cook about 5 minutes per side until golden brown. Remove from heat; set aside.
3
Toast pecans in a small skillet over med/low heat about 5 minutes.
4
Place salad greens in a large bowl; add avocado, pomegranate arils, cucumber, pecans and squash. Serve with Pomegranate Dressing.
5
POMERGRANATE GINGER DRESSING:
Combine all ingredients in a blender (or bullet) and blend until combined. Keep in fridge up to 1 week.

About this Recipe

Course/Dish: Other Salads, Dressings
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Dairy Free
Other Tag: Healthy