This salad is a great last minute “I need to throw together something amazing to bring to the potluck” dish; it’s beautiful to look at and tasty to eat! I love making my own dressing to avoid all of the junk that comes in the store-bought varieties. The bright colors in this salad all offer different phytonutrients to help your body fight off everything from colds to cancer. Pomegranate is one of the most potent natural antioxidants there is!
What you need:
- 1 container of organic mixed greens
- 1/2 cup pomegranate seeds
- 1 medium delicata squash
- 1/2 cup walnuts
- 1-2 T avocado oil
For the Dressing:
- 1 clove minced garlic
- 1 T dijon mustard
- 1/4 cup raw apple cider vinegar (I use Braggs for probiotic benefit)
- 1/3 cup extra virgin olive oil
- squeeze of half a lemon
- sea salt and pepper to taste
How you do it:
- Preheat oven to 400
- Thoroughly wash the outside of the squash and cut off each end; cut in half lengthwise and scoop out seeds (you can save these for roasting to reduce food waste!)
- Cut the squash halves into roughly 1/2 inch slices and spread onto a baking sheet-toss with avocado oil and a smidge of salt/pepper
- Roast squash in the oven for about 15 minutes and then flip each half moon over; bake for another 10 minutes or until golden around the edges and soft on the inside
- Optional: Toast walnuts by pouring into a large shallow pan and cooking on low heat until fragrant; this happens quickly so make sure to keep an eye on it!
- Combine all dressing ingredients in a mason jar and shake to combine
- Add greens to a large bowl and toss in the dressing; top with delicata squash, pomegranate seeds and toasted walnuts; serve immediately!