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Oct 16, 2014

Spring time salad

Enjoy this lovely spring arugula salad with caramelised squash and pomegranate ginger vinaigrette as a perfectly healthy light lunch. We love how the elements come together to create a tasty meal that’s filled with health benefits. The pomegranate arils introduce a zesty burst of flavour with the fresh taste of salad leaves and avocado slices. The nutty crunch gives a brilliant texture too, all the better for nibbling on!




2 tablespoons coconut oil 1 acorn squash, sliced in 1/2-inch thick rounds and seeds removed 1/4 teaspoon salt 1/4 teaspoon pepper 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 Pomegranate ginger vinaigrette 1/3 cup pomegranate juice 1/4 cup apple cider vinegar 1/2 teaspoon freshly grated ginger 1 garlic clove, freshly grated 1/4 teaspoon salt 1/4 teaspoon pepper 1/3 cup olive oil salad


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.

Pomegranate ginger vinaigrette 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.


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