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.
Servings Prep Time
6people 15minutes
Cook Time
25minutes
Servings Prep Time
6people 15minutes
Cook Time
25minutes
Ingredients
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.