Fall Salad with Roasted Acorn Squash + Pomegranates
This simple fall salad is loaded with goodies! We've got roasted acorn squash, pomegranates, pumpkin seeds and a creamy tahini dressing too!
Servings: 6
Calories: 141kcal
Ingredients
for the salad:
- 1 acorn squash
- 1 tablespoon oil (or cooking spray)
- 8 cups baby kale/arugula (or green of choice)
- 1 cup pomegranate seeds
- 1/2 cup pumpkin seeds
for the dressing:
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon maple syrup
- 1/2 teaspoon dijon mustard
- Sea salt & pepper to taste
Instructions
- Preheat the oven to 400ºF.
- Cut your acorn squash in half and scoop out the seeds. Slice into the squash into wedges and add the wedges to a baking tray. Drizzle with oil (or cooking spray) and sprinkle with sea salt and pepper. Bake on the center rack for 35 minutes, flipping halfway through.
- While the squash is cooking, you can prepare the rest of the salad. In a large bowl, add the greens, pomegranate seeds and pumpkin seeds.
- In a separate bowl, whisk together the dressing ingredients.
- Once the squash is done roasting, pour the dressing over the salad and toss to combine. Transfer to plates and top with 2 - 3 wedges of squash.
Nutrition
Calories: 141kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 478mg | Fiber: 3g | Sugar: 4g | Vitamin A: 895IU | Vitamin C: 15.8mg | Calcium: 79mg | Iron: 1.7mg