A festive salad with acorn squash, avocado, pecans, and crunchy red promegranate seeds for a colorful, crunchy touch. It’s a great addition to your Thanksgiving table.

Acorn Squash and Pomegranate Salad Recipe

If you like to eat healthy like me but will be eating at a family member’s house for Thanksgiving and don’t know if there will be anything green to eat, I suggest taking a side dish of your own like this salad.

I have to confess I haven’t cooked a Thanksgiving meal at home in many years, since we always spend the holiday with my husband’s family and eat lunch at “the club.” Not that I’m complaining, the food is really good and I don’t have to do anything.

Not that Thanksgiving was a tradition for me growing up as I’m from England. Christmas dinner is the big meal there. I’m very traditional when it comes to eating at the holidays and expect certain things on my plate. Growing up, we always had turkey, potatoes, stuffing, gravy, Brussels sprouts, peas, (no yams), and of course, Christmas pudding for dessert. What I liked best was the leftovers as they got made into “Bubble and Squeak.” That reminds me, I haven’t made it in years. The way I make it is like this: you mix mashed potatoes, peas, and Brussels sprouts and fry it like a thick pancake until it gets crispy. It’s very tasty.

Aorn Squash and Pomegranate Salad Recipe

I Iove the texture of this salad–the nuts and pomegranates add some crunch, and the acorn squash adds a little something different.

Acorn Squash and Pomegranate Salad recipe

 

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Acorn Squash and Pomegranate Salad
A festive salad with acorn squash, avocado, pecans, and crunchy red promegranate seeds for a colorful, crunchy touch. It's a great addition to your Thanksgiving table.
Acorn Squash and Pomegranate Salad Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Acorn Squash and Pomegranate Salad Recipe
Instructions
  1. Preheat the oven 350 degrees. Spread the pecans on a large baking sheet. Bake for 5 minutes until slightly browned. Remove from oven and allow to cool.
  2. Line the same baking sheet with parchment paper, add the sliced acorn squash tossed with olive oil. Roast for about 20 minutes, turning once, until soft and lightly browned. Let cool.
  3. To make the vinaigrette, in a small bowl, whisk olive oil, vinegar, honey, lemon juice, and salt and pepper.
  4. In a large bowl or dish, add the greens, avocado, pomegranate seeds, and walnuts. Toss lightly with dressing.
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