11.17.2016

Caramelized Acorn Squash Pomegranate Salad with Maple Cider Vinaigrette

This salad is one of my favorites for fall. I have been adding it to my weekly lunch menu with the addition of a little roasted chicken and it is divine. It is also beautiful, which makes this mama feel fancy when it's noon and I'm still in my PJs. I hope you enjoy!

Ingredients
1 Acorn Squash: washed, de-seeded and sliced in one inch disks 
1 Box (5 oz) Organic Baby Spinach 
1/2 Cup Pomegranate Seeds 
Goat Cheese
Roasted Pecan Pieces 
Organic Maple Syrup 
EVOO
Salt
Pepper
Garlic Powder
Smoked Paprika
Rubbing Sage

Dressing Ingredients
1/3 Cup EVOO
4 Tbl. Apple Cider Vinger
1 Tbl. Organic Maple Syrup
Dash of Smoked Paprika 
Salt 
Pepper

Directions
1. Preheat oven to 425 degrees and line a baking sheet with parchment paper and a light spray of EVOO. 
2. Add acorn squash to baking sheet and drizzle with EVOO then sprinkle with salt, pepper, garlic powder, smoked paprika and rubbing sage. Rub in, then repeat on opposite side. Finally, drizzle with maple syrup.
3. Bake at 425 degrees for 20 minutes, then flip squash and bake for another 15-20, or until golden brown and fork tender.
4. While squash is baking, mix all the dressing ingredients in mason jar and set aside. 
5. Once squash is done, remove from oven and cut in half. Finally, plate spinach and top with squash, pomegranate seeds, roasted pecans, goat cheese and dressing.

Note: If you need a little extra protein, add roasted chicken as well!

I hope you enjoy! 

1 comment:

  1. Thanks so much for linking up with Full Plate Thursday! We will have an early Thanksgiving Edition on 11-22 -16, hope to see you there!
    Wishing you a bountiful Thanksgiving!
    Miz Helen

    ReplyDelete

Thank you so much for following along and sharing your thoughts! I read each one; they mean the world to me!

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