Recipes Nugget Markets Signature Recipes
Pomegranate & Acorn Squash Salad
- Prep time
- 15 minutes PT15M
- Cook time
- 15 minutes PT15M
- Yield
- 4–6 servings
- Difficulty
Roasted acorn squash wedges work great in a salad and create a fantastic balance with the sweet, tart pomegranate seeds.
Ingredients
Salad:
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 acorn squash, cut lengthwise into ½-inch thick slices
- 1 tablespoon extra virgin olive oil
- 4 cups super spinach mix
- ½ cup pecans, toasted and rough chopped
- ¼ pound ricotta salata, shaved
- ¼ cup pomegranate seeds
Dressing:
- ¼ cup apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- ⅔ cup extra virgin olive oil
Preparation
Preheat oven to 375°F.
Combine cumin, cinnamon, onion powder and salt in a small bowl and set aside. Coat acorn squash with olive oil, then season evenly with spice mix. Lay seasoned acorn squash out evenly on a foil-lined cookie sheet and bake until tender and golden brown, about 15 minutes. Remove and let cool to room temperature.
To make the dressing, combine vinegar, maple syrup and Dijon mustard, then slowly whisk in olive oil. Dress greens with vinaigrette, then toss with pecans and ricotta salata. Place a few slices of squash on the plate, top with tossed greens and garnish with pomegranate seeds.
