This post is part of our vegan Thanksgiving series from Jill of a Better Happier St. Sebastian.
Arugula Salad with Roasted Delicata Squash, Avocado, and Pomegranate
serves 12-14
2 delicata squash, halved, seeds removed
12 cups baby arugula
1 avocado, sliced
1 pomegranate, seeded
1 tsp olive oil
salt and pepper to taste
Preheat oven to 400°. Slice squash into thin segments and toss with olive oil, salt and pepper. Arrange squash on a baking sheet and roast until well browned and caramelized, flipping once, about 15 minutes. Remove squash and set aside to cool.
Pomegranate Ginger Vinaigrette
makes 1.5 cups
1/2 cup pomegranate juice
1/4 cup apple cider vinegar
1/4 cup champagne vinegar
1 tsp fresh grated ginger
2 cloves garlic, grated
1/2 cup olive oil
salt and pepper to taste
In a small nonreactive bowl, combine pomegranate juice, cider vinegar, champagne vinegar. Grate garlic and ginger directly into bowl. Whisk gently to combine. Slowly pour in olive oil while whisking to emulsify dressing. Season to taste with salt and pepper.
Fill a large salad bowl with arugula, and top with sliced avocado, pomegranate seeds and squash. Toss with pomegranate ginger vinaigrette and serve.
For more of Jill’s recipes visit her blog a Better Happier St. Sebastian.
More healthy recipes from the BLDG 25 Blog.
You know what, as long as it includes avocado, I’m all in :). This salad looks absolutely delish :)!
xx
http://gita-oddsandends.blogspot.com/
Mmmm this looks yummy : ) It combines all of my favorite foods into one salad.
Thanks for sharing it!
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This dish looks delicious!!
xx
http://www.bohemianjourneys.blogspot.com
This looks absolutely delicious! I think it would be a perfect day after Thanksgiving lunch!
Beautiful photography!
Elle
Yum yum yum!!! You guys find the best recipes!
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Just wondering…are you supposed to eat the pomegranate seeds? I would find it annoying to have to spit them out while trying to eat this lovely salad.