This is the most beautiful salad I’ve ever made. I made it for the first time today for brunch.
Our menu this time around:
- Autumn salad with squash, pomegranate, pumpkin seeds and pecans
- Pear, gorgonzola and honey flatbread
- Spinach and gruyère strata
- Apple-filled crepes
I don’t even want to say anything more about it. I just want you to know how to make it. Here’s some music to get you started…
♫ Suggested listening: Green Garden ♫
Click to listen: Laura Mvula – “Green Garden”
Inpsired by How Sweet Eats
- 1 acorn squash
- 1 bag (about 7 oz) arugula
- Few handfuls of raw spinach
- 1 pomegranate, seeds (arils) removed
- 1 avocado
- 1/2 cup pecans
- 1/2 cup pumpkin seeds
- Coconut or avocado oil (for roasting)
- Salt and pepper
- Olive oil
- 1 lemon
- Preheat the oven to about 425 F.
- Slice squash… this may be a bit of a battle – and you may need some music to power you through. I sliced them into scalloped half-rounds, about 1/4 inch thick, sometimes about 1/3. It doesn’t matter all that much.
- Coat your squash slices with your roasting oil of choice — I used avocado oil since the temp was so high — and sprinkle them with a little salt, a little brown sugar, and a little cumin.
- Lay your squash slices on a baking mat or baking pan and roast approximately 10 minutes, depending on the thickness, then flip and roast some more.
- Remove from the oven and let them cool off a bit.
- Heat a small saucepan over low heat and add the pecans, pumpkin seeds, a little bit of coconut or avocado oil (or butter, it’s your party!) and toast, shaking the pan, for about 5 minutes, adding salt, pepper, cumin and cinnamon to coat. Take them off the heat and let them cool.
- Meanwhile, in a large bowl, toss the arugula and spinach leaves with olive oil, lemon juice, salt and pepper.
- Top with the squash slices.
- Add sliced avocado
- Add pomegranate arils
- Sprinkle with the toasted nuts
- Take a picture, because that is one gorgeous salad!