Autumn salad with squash, pomegranate, pumpkin seeds and pecans


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)
  • Sugar
  • Cumin
  • Cinnamon

Salad dressing

  • 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!


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