This vibrant salad is perfect to serve during the cold winter months. Pomegranate is in season and the roasted squash gives it a cozy twist. The yogurt dressing is served as the base of the salad rather than being pre-tossed to show off the bright ingredients. It is a showstopper salad for entertaining, but it's also simple enough to pull together for a weeknight dinner. Serve along with some roasted chicken or salmon for a complete meal.
Ingredients
Salad
2 medium
delicata squash
1 tablespoons
avocado oil
½ teaspoons
kosher salt
¼ teaspoons
freshly ground
black pepper
4 handfuls
baby arugula
¼ small
red onions
very thinly sliced
⅓ cups
pomegranate arils
⅓ cups
chopped
shelled pistachio nuts
Dressing
¼ cups
whole milk greek yogurt
1½ tablespoons
extra virgin olive oil
1 tablespoons
lemon juice
1 teaspoons
ground sumac
1 cloves
garlic
grated on a microplane or very finely chopped
¾ teaspoons
kosher salt
