This colorful salad brings together the flavors of autumn with roasted squash, fresh pomegranate arils, peppery arugula, and maple-cinnamon toasted pumpkin seeds. Each bite offers a harmony of sweet, tart, and earthy notes while delivering a boost of antioxidants and detox-supportive nutrients. It’s easy enough for a weeknight dinner, yet elegant enough to grace your holiday table. Serve it with roasted chicken or salmon for a deeply satisfying meal.
Ingredients
Squash
1 medium
delicata squash
1 tablespoons
extra virgin olive oil
¼ teaspoons
sea salt
Pumpkin Seeds
¾ cups
pumpkin seeds
2 teaspoons
cinnamon
2 pinches
sea salt
2 tablespoons
maple syrup
Salad
6 cups
baby arugula
2 cups
thinly sliced
lacinato kale
1 medium
pomegranates
arils removed
½ small
red onions
thinly sliced
Dressing
4 tablespoons
extra virgin olive oil
3 tablespoons
white balsamic vinegar
1 teaspoons
dijon mustard
¼ teaspoons
sea salt
