Roasted Acorn Squash Salad with Pomegranate Balsamic Lemon Dressing

Roasted Acorn Squash Salad with Pomegranate Balsamic Lemon Dressing

Jul 23, 2022Mark Moss

Roasted Acorn Squash Salad with Pomegranate Balsamic Lemon Dressing

Featuring: Pomegranate Balsamic VinegarMeyer Lemon Extra Virgin Olive Oil

Ingredients:

  • For the roast winter veggies:
  • 1 acorn squash, seeded and cut into 1/4 inch slices
  • 1 sweet potato, peeled and cut into 1/4 inch slices
  • 2 beets, peeled and cut into 1/4 inch slices
  • salt and pepper to taste
  • For the roast chickpeas:
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 teaspoon cumin, toasted an ground
  • 1 teaspoon paprika
  • salt and pepper to taste
  • For salad dressing:
  • 1/4 cup Meyer Lemon Extra Virgin Olive Oil
  • 1/4 cup cilantro
  • 1 clove garlic, grated
  • water
  • salt to taste
  • For the salad:
  • 1/2 cup quinoa
  • 1 cup water
  • 1 bunch kale, thinly sliced
  • 1 tablespoon lemon juice
  • 1 pinch salt
  • 1 avocado, sliced
  • 1/2 cup small red onion, sliced
  • 1/2 cup pomegranate
  • 1/4 cup pepitas
  • 1/4 cup feta cheese, crumbled

Instructions:

For the roast winter veggies:


Toss the veggies in the oil, salt and pepper, place in a single layer on a baking sheet and roast in a preheated 425F/220C oven until tender, about 20-25 minutes, flipping over half way through.


For the roast chickpeas:


Toss the chickpeas in the oil, cumin, paprika, salt and pepper and toast in a heavy bottom skillet over medium-high heat until crispy, about 15-20 minutes, mixing a few times.


For salad dressing:


Puree everything in a food processor adding enough water to get the dressing to the desired consistency before seasoning with salt to taste.


For the salad:


Meanwhile, bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15-20 minutes, remove from heat and let sit for 5 minutes, covered.


Massage the mixture of the lemon juice, oil and salt into the kale until the kale turns a darker green and gets all nice and soft and tender, about 1-2 minutes.
Toss everything and enjoy!

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