Winter Arugula Salad with Caramelized Squash and Pomegranate Ginger Vinaigrette

This is such a delicious salad! We served this at Allies and Tyan's wedding!

Elegant, beautiful and healthy!

2 Tbsp olive oil

1 butternut squash sliced 1/2 inch thick rounds and seeds removed (or pre-cut from Costco)

1/4 tsp salt

1/4 tsp pepper

2 tsp brown sugar

1/2 cup whole pecans. chopped

1/4 tsp pumpkin pie spice

6 cups baby greens

1 avocado sliced

1 pomegranate arils removed

1 seedless cucumber sliced

Pomegranate Ginger Vinaigrette

1/3 cup pomegranate juice

1/4 cup apple cider vinegar

1/2 tsp freshly grated ginger

1 garlic clove

1/4 tsp salt

1/4 tsp pepper

1/3 cup olive oil

Directions:

Heat a large skillet over medium heat and add oil. Cover the squash slices with salt and pepper, then add them to the skillet and cook until golden brown, about 5 min per side. If desired, you can add brown sugar to help the squash caramelize.

Heat a small saucepan over low heat and add the pecans. Toast until they are slightly golden and fragrant stirring and shaking the pan as they toast, for about 5 minutes. Toss them with the pumpkin pie spice.

Add the arugala to a large bowl with a pinch of salt and pepper. Add in the avocado, pomegranate arils, cucumber, pecans and squash pieces. Cover in the pomegranate dressing.

Dressing:

Combine pomegranate juice, vinegar, ginger, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.