A hearty winter salad made with arugula, roasted acorn squash, pomegranate seeds, pumpkin seeds, and a simple homemade vinaigrette. This is the perfect side dish for holiday parties. Simple to make and full of flavor!
Eating with the seasons is one of the best things you can do for your health. Foods that are grown and enjoyed during their appropriate seasons are more nutritionally dense. When foods are grown out of season, they aren’t able to follow their natural growing and ripening rhythms. Research has also shown that seasonality can affect the nutrition content of other food products as well. Aside from the health benefits, produce that’s in season tastes better!
So, what foods are in season?
Are you ready to start eating seasonally but not sure where to begin? Here are lists of foods by season to help you. Now keep in mind that where you live will make a difference in what is available during each season, so use these lists as a general rule of thumb.
Spring
- Asparagus
- Bean Sprouts
- Garlic
- Kale
- Leafy Greens
- Mushrooms
- Peas
- Radishes
Summer
- Apricots
- Avocados
- Berries
- Cucumber
- Eggplant
- Peaches
- Plums
- Tomatoes
- Watermelon
- Zucchini
Fall
- Apples
- Beets
- Bell peppers
- Broccoli
- Carrots
- Lettuce
- Pumpkin
- Delicata Squash
Winter
- Brussels sprouts
- Cabbage
- Leeks
- Oranges
- Swiss chard
- Turnips
- Winter squash
Salads are a dish that should be enjoyed year-round. Think fruity and light in the spring and summer and heavier and warming in the fall and winter. Squash is a staple in winter salads. You can’t go wrong with any of them: acorn, butternut, kabocha. They’re all so flavorful and really make a beautiful grounding dish.
This Roasted Acorn Squash Salad is full of flavor and makes for the perfect hearty side salad. Acorn squash is a sweeter squash and is super easy to make. Simply cut the squash in rings, about half an inch slices and coat with avocado or coconut oil, and pink Himalayan salt. Then place on a parchment-lined baking sheet and bake at 425 for 40-45 minutes, flipping the squash halfway through.
To assemble the salad, add your arugula to a serving plate or bowl, top with the golden brown acorn squash, and sprinkle on the pomegranate seeds or pumpkin or sunflower seeds. Lastly, drizzle with a homemade vinaigrette. If you’re making this salad ahead of time, I recommend adding the dressing right before serving to ensure the arugula doesn’t get soggy.
Roasted Acorn Squash Salad
Ingredients
Acorn Squash
- 2 Acorn Squash
- 1 Tbs Avocado or Coconut Oil
- Salt & Pepper
Dressing
- 2 Tbs Apple Cider Vinegar
- ¼ cup Olive Oil
- 1 Tbs Maple Syrup
- 1 tsp Dijon Mustard
- ¼ tsp Salt
- Black Pepper
Salad
- 4-5 cups Arugula
Toppings
- ¼ cup Pumpkin or Sunflower Seeds
- ½ cup Pomegranate Seeds
Instructions
- Preheat the oven to 425 degrees.
- Place acorn squash slices on a baking sheet lined with parchment paper. Brush both sides of each slice with avocado or coconut oil and sprinkle with salt and pepper.
- Roast for 40 minutes, turning them and rotating the sheet halfway through the process. Set aside.
Dressing
- Whisk together the apple cider vinegar, olive oil, salt & pepper.
Salad
- Place arugula in a large mixing bowl. Sprinkle sunflower or pumpkin seeds and pomegranate seeds.
- Drizzle the salad with the dressing and gently toss to combine.
- Transfer the salad onto a large serving plate. Place the slices of roasted acorn squash on top.
- Serve immediately.
Notes
If you try this recipe, let me know! I love seeing your comments, ratings, and photos tagged #livingwellwithnic on Instagram. Cheers, friends!
