The holiday table: Tossing in a colorful salad - Acorn squash, pomegranate brightens up this veggie mixBy: Noelle Konrad, of the Auburn Journal
ACORN SQUASH SALAD
1 acorn squash, sliced about ½-inch thick
¼ teaspoon salt
¼ teaspoon pepper
½ cup whole pecans, chopped
6 cups arugula
1 ripe avocado
1 pomegranate, arils removed
1 English cucumber
2 tablespoons olive oil
Apple Cider Dressing
1/3 cup extra virgin olive oil
¼ cup apple cider vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
½ teaspoon salt
¼ teaspoon ground pepper
To make the dressing, fill a mason jar with all the ingredients and shake for a minutes until combined.
Preheat oven to 400 F.
Slice the acorn squash and remove seeds.
Sprinkle with salt and pepper and line on a baking sheet.
Drizzle with olive oil and roast for 30 minutes.
Add arugula to a large salad bowl.
Toss with a pinch of salt and pepper.
Add all toppings, avocado, pomegranate, pecans, cucumber, etc.
Add as much dressing as desired and enjoy.
Amid the heavier albeit tasty foods that surround the holidays, it is always nice to throw a salad into the mix. It makes us feel a little less guilty when we reach for the second helping of pumpkin pie.
Mother always told us to eat our greens, and as we all know, mother knows best.
So this holiday season, make a salad that won’t be begrudgingly divided amongst those around the table or ever so discretely moved around the plate in an attempt to look eaten. This year, make a salad that your guest will be hoping is on the menu next year.
Color is everything as we eat with our eyes first, so fill this salad with pink pomegranate, yellow acorn squash and green avocado. Top off with a 5 minute homemade dressing and let the festivities commence.