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Ideas For A Vegan Thanksgiving, Part 5: Winter Squash Salad With Warm Pomegranate Vinaigrette

  • Author:
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4 1x


  • 1 medium size winter squash (here we used butternut), sliced into 1/2 to 1/4-inch thick slices
  • 2 portabella mushroom caps, sliced
  • 4 tbsp extra virgin olive oil
  • ¾ tsp salt
  • ¼ tsp cinnamon
  • ¼ tsp black pepper
  • ½ tsp garlic powder
  • 3 tbsp pine nuts
  • 1 large avocado, sliced
  • 3/4 cup fresh pomegranate seeds
  • 5oz baby arugula
  • Crispy Tempeh Bits
  • 1-8oz package tempeh
  • 1/2 tsp salt
  • 3 tbs extra virgin olive oil
  • 1 tbs smoked paprika (we use Pimentón de la Vera)
  • Warm Pomegranate Vinaigrette (makes about 1 cup):
  • 1 medium shallot, minced
  • 2 tbsp extra virgin olive oil
  • 2 tbsp grain mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp agave nectar (We use Wholesome Sweeteners Raw Blue Agave)
  • 1 cup pomegranate juice
  • 2 tbsp apple cider vinegar
  • 1/8 tsp salt


  1. Preheat oven to 400F. Line 2 baking sheets with parchment paper
  2. Place winter squash slices in a large resealable plastic bag. Add 2 tablespoons of olive oil, ½ teaspoon salt, ¼ teaspoon cinnamon and 1/8 teaspoon black pepper. “Massage” the bag with your hands so the squash gets well coated with olive oil and spices.
  3. Arrange squash slices on one of the baking sheets and bake at 400F for about 30 minutes. Set aside to cool
  4. Cut tempeh into small bite size pieces
  5. In a large bowl, mix tempeh with salt, olive oil and smoked paprika until well coated
  6. Place tempeh on the other baking sheet and bake at 400F for 10 minutes. Set aside to cool.
  7. In the meantime, season portabella caps with ¼ teaspoon salt, 1/8 teaspoon black pepper and ½ tsp garlic powder. Sauté in 2 tablespoons of olive oil over medium-high heat for 2-3 minutes. Set aside to cool
  8. Lightly toast pine nuts in a dry skillet over low heat, until golden brown, 2-3 minutes
  9. To prepare the dressing, sauté shallots in olive oil over medium heat in a medium sauce pan for about 5 minutes.
  10. Add pomegranate juice, mustards, salt, agave and vinegar and mix well. Cook over medium heat whisking often, for 12-15 minutes, until reduced. Set aside to cool slightly
  11. Arrange washed arugula in a large platter. Top with cooked squash, Portabella mushrooms, pine nuts, avocado and pomegranate seeds
  12. Dress it with warm pomegranate vinaigrette right before serving

  • Category: Salad