Arugula salad with Roasted Kabocha and Pomegranate ginger vinaigrette
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 people 1x
- Category: side
- Cuisine: New American
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1/2 one kabocha (sliced 1/4–1/2 inch thick rounds )
- 1/4 teaspoon salt
- 1/4 teaspoon fresh cracked pepper
- 1/4 cup whole pecans (chopped and toasted)
- 6 cups baby arugula (and more as needed)
- 1 whole avocado (sliced)
- 1 whole pomegranate (fruit separated from skin)
pomegranate ginger vinaigrette
- 1/3 cup extra-virgin olive oil
- 1/3 cup pomegranate juice
- 1/4 cup apple cider vinegar
- 1/2 teaspoon Ginger (grated )
- 1 clove garlic (crushed)
- 1/4 teaspoon salt
- 1/4 teaspoon fresh cracked pepper
Instructions
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.
Salad
- Heat a large cast iron skillet on medium heat and add oil. Once hot, add kabocha slices and season lightly with salt and pepper.
- Cook for 3-4 minutes or until the bottom is golden/brown and then flip and cook the other side. Remove from heat once browned on both sides.
- Using another skillet or small pan, toast pecans until fragrant. Allow to cool and then chop
- Add the arugula to a large salad bowl. Add in the avocado, pomegranate, pecans and kabocha slices. Drizzle the pomegranate dressing and serve