Let’s be real. Many people don’t enjoy salad or lets just say that salad isn’t our first choice.
Although, we know we must get in our greens somehow so many of us usually eat a salad with your meal, however usually it isn’t as enjoyed your main dish. Thats okay. I can totally relate!
This Roasted Acorn & Pomegranate Spinach Salad was a Fall inspired dish. With a variety of squashes to be found at your grocery store, you may use any squash of your liking to complete this recipe, even roasted sweet potato slices will do!
This salad is both delicious and nutritious. Has a taste of sweet and savoury to complete your taste buds.
Be Creative and Make it your OWN
Remember, you may add a variety of ingredients to this salad, even add your choice of protein like meats or tofu. You may choose your type of green; arugula, spring mix, and/or romaine lettuce, just in case you don’t like baby spinach.
What if you don’t like Pomegranate Seeds?
Some of you might not like the taste of pomegranate and thats okay too. You may choose a citrus food like mandarin, grapefruit or orange slices. If you can get the skin off the citrus, it adds a better taste.
Pomegranate Benefits
If you like pomegranate seeds, then indulge because it is an amazing nutritious food. Perfect snack too. Pomegranate is filled with fibre, protein, vitamin c, vitamin k, folate, and potassium. Also they do include two plant compounds with very powerful medicinal properties; punicalagins and punicic acid where they are very powerful antioxidants (more than green tea and red wine) and punicic acid is a type of CLA (conjugated linoleic acid).
What about Acorn Squash?
All squashes are very healthy for you. Acorn squash in particular contains a lot of vitamin c, vitamin a, thiamin, pantothenic acid, and many other B family vitamins. In terms of minerals, this squash includes, potassium, magnesium, magnesium, iron, copper phosphorous, and calcium. You can’t go wrong with having plenty of vitamins and minerals in one! So don’t skip out on squash!
A Tasty and Healthy Salad for both the Holidays & Everyday
Defiantly give this yummy salad a try. It is crispy, sweet, savoury and delicious, all in one. You will love it, especially if you love fall dishes. This dish makes an excellent side dish or a pot luck dish to pair with other foods. Perfect for both the Thanksgiving Holiday and Christmas Holiday.
This dish below is …
- vegan
- paleo
- dairy-free
- gluten-free
- keto-friendly (about 4g of carbs in 1.5 cup, filled with more squash/pomegranate)
- vegetarian
Can’t wait to see all your creations!
Don’t forget to tag @wholeonlife and/or #wholeonlife !
Love you all,
xoxo
Roasted Acorn & Pomegrante Spinach Salad
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Ingredients
- - 1 medium sized acorn, sliced
- - 1 medium pomegranate, peeled
- - 4 cups of baby spinach
- - 1/4 cup cauliflower rice
- - optional: chopped kale
- - optional: seasoning to your choice (black pepper, pink salt, @traderjoes everything but the bagel seasoning)
- - optional: meat, tofu, fish
- - optional: nuts ( toasted pecan, walnuts, almonds, sunflower seeds, pumpkin seeds)
- - optional: goat cheese, regular cheese, feta, or even dairy-free cheese
- For the dressing: Olive oil and balsamic vinegar and mashed avocado
Instructions
- Prepare the squash. Preheat the oven to 400F. Place parchment paper or lightly grease a baking tray. Slice your acorn squash. Spread out evenly onto the baking tray. Place into the oven until golden brown and tender. About 25-30 minutes.
- Begin to peel you pomegranate and place into a bowl.
- In a medium sized bowl, place the baby spinach and cauliflower rice into the bowl, gently mix them together.
- Drizzle and massage the dressing into the spinach and cauliflower rice.
- Top with acorn squash slices. *If you are adding any other ingredients like meat, fish, and/or tofu. Add them to the dish.
- Season your salad.
- Top with pomegranate seeds. *You may add your additional toppings like nuts, seeds and/or cheese.
- Portion the salad into bowls and enjoy!
Notes
To store: Place into an air-tight container and keep refrigerated. Lasts up to 5 days.
