Autumn Arugula Salad with Caramelized Squash and Pomegranate Vinaigrette

By Jaclyn

Ingredients

• 2 tablespoons olive oil
• 1 acorn squash, sliced in 1/2-inch thick rounds and seeds removed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 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 (if desired)
• 1 garlic clove, freshly grated
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup olive oil

Preparation

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.

Add the arugula to a large bowl with a pinch of salt and pepper. Add in the avocado, pomegranate arils, cucumber, 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.