Arugala Salad with Maple Roasted Acorn Squash, Pomegranate Seeds and Balsamic Vinaigrette
ARUGALA SALAD WITH MAPLE ROASTED ACORN SQUASH GOAT CHEESE AND POMEGRANATE SEEDS
with a Balsamic Vinaigrette
This might be my favorite salad ever right now. It has the perfect balance of sweet, salty, and tangy. Squash is totally trending. I love a good winter salad with sweet potatoes or butternut squash. I just wanted to try something different. I was craving those marshmallowy, buttery, nutty, sweet potatoes that are served at Thanksgiving. The ultimate comfort food! I didn’t want to feel guilty after eating the entire casserole to myself. I’m not above it. I decided to create a salad with similar flavors. I was playing around with Acorn squash, and just love how pretty they are. I can’t help but stare every time I go into the grocery store. If you are ever in charge of salads for a dinner party, make this. It is delicious as it is beautiful, and packed with nutrients. Your sidepiece will be the main bitch. Also, don’t freak out when you see the whole acorn squash in the grocery store. They are easier to prepare than they look. Trust me. You won’t regret it. I’ll work on some videos for you all, I know visuals help.
Ingredients (4 servings):
1 Acorn squash
5 cups of Arugula
¼ cup of Pomegrante seeds (You can buy the seeds now in the produce section of most grocery store. Save yourself the time.)
1 small goat cheese log (You’ll just need a quarter of it. I just like the consistency of the logs)
1/3 cup walnuts, chopped
2 tablespoons 100% organic grade maple syrup or honey
2 tablespoon of melted ghee
1 teaspoon paprika
1 teaspoon salt
½ teaspoon freshly cracked black pepper
Balsamic Vinaigrette:
3 tablespoon balsamic vinegar
1tablespoon Dijon mustard
1 teaspoon honey
~1/3 cup of olive oil
1teaspoon pink himalayan sea salt
½ teaspoon black pepper
In a small bowl, whisk together balsamic vinegar, dijon mustard, and honey. Slowly drizzle in the olive oil until it is smooth, shiny, and you have you desired consistency. Season with salt and pepper. Set aside.
Directions:
Preheat the oven to 400F
Wash and dry the acorn squash. I keep the skin on because unlike other some squash, the skin softens when roasted so that you can eat it, and the skin is nutrient rich. Prepare the squash, with a sharp knife cut ¼ inch off the top/stem side and ¼ in off the bottom. This will make it easier to cut. Stand the squash up on a cut side and then cut the squash in half lengthwise. You will now have to squash bowls. I like to roast it like this with all the “goodies in the bowl and then cut the slices when it is cooked and tender. It will be easier to cut this way and infused with with flavor. Place the squash on a lined baking sheet.
Melt the ghee and whisk in maple syrup, paprika, salt and pepper. Brush the squash on the inside and out with this buttery mixture. Pour the excess into the squash bowls. This will just seep into the squash and bubble into sweetness, keeping it moist as it bakes. Roast the squash until tender, about 35-40 minutes depending on your oven. When the squash is done, slice it following the groves on the skin to cut into half moons. ( Feel free to prepare squash ahead of time/ earlier in the week)
Prepare the bed of arugula, and arrange the squash all over the top. Crumble the honey goat cheese over the top of the squash and salad. Sprinkle with pomegranate seeds, and break the walnuts over with your hands.
Finally, drizzle vinaigrette over the top of the salad before serving, and enjoy.