What is your favourite thing about winter?
Snow? Christmas? Hot Chocolate?
My favourite thing has got to be the amazing produce that is in season during the cold months. I’ve been in love with pomegranate for ages. I love eating it by itself as a snack or putting it in my fruit salads. Recently, I also discovered a great appreciation for winter squashes.
This salad features the best ingredients winter has to offer (imho) and provides you with much needed vitamins and minerals to keep the flu and the doctor away.
Acorn squash is a type of winter squash that got its name for its resemblance to a large acorn. It’s high in minerals, vitamins, fiber and antioxidants and may prevent several diseases and medical conditions.
Acorn Squash is especially high in vitamin C, potassium and magnesium. Regular consumption of foods rich in these nutrients may significantly decrease the risk of heart disease, cancer, diabetes and depression.
Pomegranate doesn’t lose to squash when it comes to health benefits. In addition to helping us with weight management, pomegranate is also high in polyphenols, powerful antioxidants that may prevent tumor growth and improve healthy cell survivial.
Prevention is the best medicine, especially when it tastes THIS GOOD!
I ♥ the colours of this salad! This beauty definitely deserves to be served as an appetizer at a holiday party and to be taken with you for lunch. I can guarantee that your co-workers and friends will be extremely jealous hehe…
MAIN: Roasted Acorn Squash & Pomegranate Salad
DRINK: Lime & Lemon Water
- 1 medium acorn squash
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp chilli powder
- ¼ cup hazelnuts
- 6 cups baby spinach
- 1 cucumber
- ¼ red onion
- 1 avocado
- 3 tbsp olive oil
- 1 tbsp lime juice
- ½ tsp Dijon mustard
- ½ tsp maple syrup
- salt & pepper for seasoning
- Preheat oven to 400F and line baking sheet with aluminum foil.
- Wash acorn squash, cut in half and remove the seeds. Slice squash into ½ inch pieces.
- In a bowl, toss squash with olive oil, salt and chilli powder. Place squash slices on the baking sheet in a single layer.
- Roast for 15 minutes or until the squash becomes tender.
- Coarsely chop hazelnuts and add to the baking sheet for the last 2 minutes of roasting.
- Remove squash and hazelnuts from the oven and let cool.
- Meanwhile, prepare the dressing. In a small bowl, whisk together olive oil, lime juice, Dijon mustard, maple syrup and season with salt and pepper.
- Cut cucumber into cubes and thinly slice red onion and avocado.
- Assemble the salad right before serving. In a large bowl, combine spinach, cucumber, onion, avocado, cooled squash and hazelnuts. Drizzle with dressing and gently toss.
- If you are packing this salad for lunch, store all ingredients separately until you are ready to pack your lunch. Place the dressing in a separate small container and mix it with the salad right before eating.
Have a Fabulous Lunch!