So of course I wrote last week about how I hate eating salads, but now I’ve posted two salad recipes in the past week. Oops! Honestly, though, I only like salads when they are chock full of delicious elements. Salads that only contain lettuce leaves and dressing are boring. So this is an exciting salad adapted from this recipe, which I found on Pinterest.
For this recipe, which is enough for two salads, you’ll need:
1 acorn squash, cut into 1/2 inch thick rounds (remove the seeds)
2 T brown sugar
2 T butter
1/4 cup sliced almonds
4 handfuls baby spinach
1 avocado, sliced
1 handful pomegranate seeds
1/3 cup orange juice
1/4 cup apple cider vinegar
1 t freshly grated ginger
1 garlic clove, minced
salt and pepper to taste
1/4 c olive oil
Put a skillet over medium heat and add 2 T butter. Melt the butter, then cover each squash slice with brown sugar and add the slices to the skillet. Cook them until they are golden brown and tender (prick them with a fork to check), which will take about 5 minutes per side.
While the squash cooks, distribute 2 handfuls of spinach, a handful of pomegranate seeds, and 1/2 avocado (sliced) in each bowl. Once the squash is cooked, add the almonds to the pan and let them brown. They’ll collect the leftover sugar and butter in the pan and take on a candied quality. If you want, you can cut the skins off of the squash once it’s finished cooking – it was a bit tough for my liking, so I decided to do that. Then add the squash and the toasted candied almonds to the salad.
To make the dressing, combine the orange juice, apple cider vinegar, ginger, garlic, salt, and pepper in a bowl. Whisk those ingredients, then add the olive oil into the mix. Pour the dressing over the salad and toss to coat!