Okay, so I get it.
It’s October, the air is crisp, and pumpkin everything is back in the spotlight. I’m definitely indulging in the pumpkin craze, but honestly — why isn’t everyone celebrating pomegranates? They’re the true jewel of fall.
I get excited every autumn when pomegranates reappear at reasonable prices. While they still cost a bit more than ordinary fruit, a seasonal price drop makes them easy to use as a snack, stirred into yogurt, added to chicken dishes, or tossed into salads. Their jewel-like arils add bright color, refreshing flavor, and a satisfying burst of texture. I’ve been known to sit on the couch and pick them out one by one — and also to create a delightfully messy countertop in the process.
We’re officially in full-on fall mode here — the trees went from green to a kaleidoscope of red, orange, and yellow practically overnight. Last weekend we planned a scenic drive but ended up staying in, eating homemade chicken cheesesteaks, scrolling through Pinterest, watching a ridiculous amount of TV, and cuddling on the couch (which for us means keeping our own comfortable space). I also made a serious dent in a tub of Trader Joe’s pumpkin ice cream — my longtime favorite.
When the leaves finally turned, I was ready for lighter, seasonal meals — which brings us to this salad.
This autumn arugula salad is an easy, satisfying meal that comes together quickly. It’s similar to an autumn panzanella I made years ago, with a few tweaks that make it feel fresh. Roasted acorn squash is the star: sliced into rounds, cooked in coconut oil and a touch of brown sugar so the edges caramelize and the flavor becomes rich and toasty. The scalloped slices look almost like tiny crowns, and they add a warm, sweet element that pairs perfectly with peppery arugula.
To add crunch and warmth, I toast spiced pecans and toss them in pumpkin pie spice. You can substitute almonds, walnuts, or hazelnuts if you prefer, or omit nuts entirely. The pomegranate arils add brightness and a juicy pop that balances the caramelized squash and toasted nuts.
The dressing is a simple pomegranate-ginger vinaigrette: pomegranate juice, freshly grated ginger and garlic, apple cider vinegar, and olive oil whisked together until emulsified. A splash of pomegranate balsamic would also be lovely if you like a deeper, sweeter vinegar. The dressing ties everything together — sweet, tart, savory, and a little spicy — making this salad a complete and-seasonal meal.
Autumn Arugula Salad with Caramelized Squash, Spiced Pecans and Pomegranate Ginger Vinaigrette
Pin Recipe
Leave a Review »
Ingredients
- 2 tablespoons coconut oil
- 1 acorn squash, sliced in 1/2-inch thick rounds and seeds removed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons brown sugar
- 1/2 cup whole pecans, chopped
- 1/4 teaspoon pumpkin pie spice
- 6 cups baby arugula
- 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 teaspoon freshly grated ginger
- 1 garlic clove, freshly grated
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup olive oil
Instructions
-
Heat a large skillet over medium heat and add coconut oil. Season the squash slices with salt and pepper and cook until golden, about 5 minutes per side. If you like, sprinkle the brown sugar on the squash before flipping to encourage caramelization. In a small saucepan over low heat, toast the pecans until fragrant, about 5 minutes, shaking and stirring as needed. Toss the warm pecans with pumpkin pie spice.
-
In a large bowl, combine the arugula with a pinch of salt and pepper. Add the sliced avocado, pomegranate arils, cucumber, spiced pecans, and warm squash pieces. Drizzle with the pomegranate ginger vinaigrette and toss gently to combine.
Pomegranate Ginger Vinaigrette
-
Whisk together the pomegranate juice, apple cider vinegar, grated ginger, grated garlic, salt, and pepper. While whisking constantly, stream in the olive oil until the dressing emulsifies. Store any unused dressing in the refrigerator for up to one week.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also post a photo to the Facebook page.
I appreciate you so much!
And color!