This fall harvest salad with pomegranate vinaigrette is easy to throw together, loaded with fall flavours and is vegan, gluten-free and paleo friendly.
Ingredients
For two bowls:
1 small squash, chopped and peeled*
1 cup brussels sprouts, halved
1 tbsp olive oil
salt and pepper to taste
1 cup salad greens of choice
1 apple, diced**
2 tbsp toasted walnuts
½ cup pomegranate arils
For the pomegranate vinaigrette
3 tbsp pomegranate juice***
1½ tbsp apple cider vinegar
1½ tbsp olive oil
1½ tbsp agave
1 tsp minced shallots (optional)
salt and pepper to taste
Instructions
Roast the veggies:
Preheat oven to 400F, line a baking tray with parchment paper and set aside
Toss the squash and brussels sprouts in olive oil and season with salt and pepper
Spread the veggies onto the baking tray in one layer and bake for 30 - 35 minutes, or until cooked through. Time will vary depending on size of squash pieces
Make the dressing:
While the veggies are cooking, whisk together the vinaigrette ingredients and set aside. You can also use a blender to combine
Assemble the bowls:
Divide the greens, squash, brussels sprouts, apple, walnuts and pomegranate arils into two bowls
Drizzle with vinaigrette and enjoy
Notes
*I used about ¼ of a regular sized butternut squash and a few slices of acorn squash **I used ½ a red apple and ½ a green one ***I used fresh pomegranate juice, but if you don't have any on hand, use bottled and adjust sweetener accordingly
Recipe by Diary of an ExSloth at https://exsloth.com/fall-harvest-salad-pomegranate-vinaigrette/