Description
Peppery arugula, sweet delicata squash, and tempeh bacon all topped with a warm pomegranate vinaigrette it's one of our favorite salad combinations! It’s an Arugula Salad unlike any other, guaranteed to become an instant go-to fall and winter salad.
Ingredients
Units
Scale
- 1 delicata squash or other winter squash such as small butternut squash, Kabocha squash, or acorn squash, sliced into 1/4-inch thick slices. There is no need to peel the delicata squash.
- 2 portabella mushroom caps, cut in half, and sliced
- 2 tbsp extra virgin olive oil, divided
- 3/4 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 3 tbsp pine nuts
- 1 large Hass avocado, peeled, pit removed and diced
- 3/4 cup fresh pomegranate seeds
- 5oz baby arugula
- Tempeh Bacon Bits
- Warm Pomegranate Vinaigrette
- 3 tbsp candied pecans
Instructions
- Preheat oven to 400F. Line 1 large baking sheet with parchment paper
- Place delicata squash slices in a large bowl. Add 1 tablespoon of the olive oil, ½ teaspoon of the salt, ¼ teaspoon of the cinnamon, and 1/8 teaspoon of the black pepper. Mix well so all the squash slices get well coated with olive oil and spices.
- Arrange squash on the baking sheet and bake at 400F for about 25-30 minutes or until tender. Set aside to cool
- In the meantime, heat the remaining one tablespoon of olive oil in a nonstick skillet. Season portabella caps with the remaining ¼ teaspoon salt, 1/8 teaspoon of black pepper, and ½ tsp garlic powder. Cook over medium-high heat for 5-7 minutes or until cooked and caramelized. Set aside to cool
- Arrange washed arugula in a large platter. Top with cooked squash, cooked portabella mushrooms, candied pecans, tempeh bacon bits, avocado, and pomegranate seeds
- Dress it with a warm pomegranate vinaigrette right before serving
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Salad
- Method: Raw / oven
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the salad without dressing, tempeh bacon or candied pecans
- Calories: 182
- Sugar: 7.8
- Sodium: 450
- Fat: 13.4
- Saturated Fat: 1.9
- Unsaturated Fat: 9.5
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 5.5
- Protein: 3.5
- Cholesterol: 0