Hello sunshine and blue skies. It’s crazy to think that October is almost over. It’s always a sad time. It’s like the transition to winter is starting, even if its 70 degrees out at the moment. Not that I don’t love the fluffy white stuff, but not during October. Anyway, here’s an easy salad to make for dinner. It’s easy to change out the veggie, and you can always use different nuts or leave them out.
I had never cooked acorn squash before and it was a pain to cut up. I then found them in the store already cut. Maybe I should have taken the easy road, or maybe I need bigger and better knives. Even in my small kitchen, I find myself always looking for a random item. Drives me crazy!
I added back, of course, and some dried cranberries to add color. In the photos it looks like a lot of green and maroon. It is, but once it was mixed up a bit, the yellow from the squash came out. I didn’t use the pom seeds. After trying to make dressing for the salad with the juice, the seeds didn’t have much left in them.
Autumn Arugula Salad
2 tablespoons coconut oil
1 acorn squash, sliced in 1/2-inch thick rounds and seeds removed
1/4 teaspoon salt
1/4 teaspoon pepped
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
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 arils, cucumber, pecans and squash pieces. Cover in the pomegranate dressing.
I used a pomegranate vinegar dressing.