Ingredients

  • 1 acorn squash, sliced in 1/2-inch thick rounds and seeds removed
  • 1/4 cup apple cider vinegar
  • 1 avocado, sliced
  • 6 cups baby arugula
  • 2 teaspoons brown sugar
  • 2 tablespoons coconut oil
  • 1 seedless cucumber, sliced
  • 1 garlic clove, freshly grated
  • 1/2 teaspoon freshly grated ginger
  • pomegranate ginger vinaigrette
  • 1/3 cup olive oil
  • 1/2 cup whole pecans, chopped
  • 1/4 teaspoon pepper
  • 1 pomegranate, arils removed
  • 1/3 cup pomegranate juice
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepped
  • 1/4 teaspoon pepped

Ready In 30 Minutes

Servings: 2

Cooking Instructions

Step 1

  • 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.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 5 minutes

Step 2

  • 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.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 5 minutes

Step 3

  • Add the arugula to a large bowl with a pinch of salt and pepper.
  • INGREDIENTS:
  • EQUIPMENT:

Step 4

  • Add in the avocado, pomegranate arils, cucumber, pecans and squash pieces. Cover in the pomegranate dressing.pomegranate ginger vinaigrette
  • INGREDIENTS:

Step 5

  • 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.
  • INGREDIENTS:
  • EQUIPMENT: