Roasted Kabocha Squash, Pomegranate, Turkey & Avocado Salad

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Pomegranate Balsamic Vinaigrette Ingredients

1/4 cup + 2 tbsp. good quality balsamic vinegar
1/2 cup extra-virgin olive oil
1 cup unsweetened, organic pomegranate juice
2 tsp. coconut nectar
Himalayan pink salt and ground, black pepper to taste

Pomegranate Balsamic Vinaigrette Directions

1) Heat pomegranate juice on stove over low heat until reduced to a thick syrup (about 3 tbsp.).
2) Add balsamic, olive oil, pomegranate syrup, coconut nectar, salt and pepper to Vitamix or other high-speed blender and blend until emulsified.
3) Adjust salt and pepper to taste.
4) Serve with salad and enjoy!

Roasted Kabocha Squash Ingredients

1 kabocha squash
1 tbsp. extra-virgin olive oil
Himalayan pink salt and ground, black pepper to taste

Roasted Kabocha Squash Directions

1) Preheat oven to 375 degrees F.
2) Cut kabocha squash in half lengthwise and remove seeds.  Then, slice squash crosswise into 1/4 inch thick slices.
2) Toss kabocha squash slices with olive oil, salt and pepper on an aluminum foil-lined baking sheet, making sure to coat all of the squash pieces.
3) Place baking sheet in the center of the oven and roast squash, tossing occasionally, until cooked through and lightly golden, about 45 minutes.
4) Remove squash from oven and adjust salt and pepper to taste.
5) Set aside one cup of squash for use in salad and enjoy the rest!  

Roasted Kabocha Squash Salad Ingredients

4 cups arugula
8 oz. roasted turkey breast
1/4 cup pomegranate seeds
1 cup roasted kabocha squash
1/2 an avocado, sliced
2 tbsp. pecans, chopped
Pomegranate Balsamic Vinaigrette

Roasted Kabocha Squash Salad Directions

1) In a large salad bowl, toss arugula, turkey, pomegranate, squash, and avocado with enough Pomegranate Balsamic Vinaigrette to coat.
2) Sprinkle with pecans.
3) Serve and enjoy!

Serves 2.

Jennifer MiremadiComment