If you’ve been following my blog you know how much I love a salad. For me a salad can be as simple as leaves such as rocket (arugula) gently tossed with extra-virgin olive oil and seasoned with salt and pepper or dressed up where the veggies are grilled such as this zucchini ribbon salad. Salads can make good use of whatever is leftover in your refrigerator. Pomegranate is one of the oldest known fruits and is the most powerful anti-oxidant of all fruits. It’s a good source of vitamin A, C, and E as well as a good source for folic acid. Acorn squash contains vitamin A and C. The yellow-orange flesh helps reduce the free radicals in the body.
sea salt and pepper
salad leave mix
1 tablespoon ground cumin (optional)
Preheat oven to 375f. Cut squash in half and use a spoon to remove the seeds (save the seeds and roast for a snack). Cut the squash again into wedges – you can use the ribs of the squash as a guideline. Remove the skin by using a potato peeler or knife. Arrange on a cooking tray, add a splash of olive oil, cumin and toss to combine. Bake 40 minutes or until fork tender.
To prepare the beets, make a pouch out of tin foil and leave an opening to place beets in. You can also used a dish with a lid but I like using the tin foil pouch as there’s no mess to clean up. Use a different pouch for lighter colored beets otherwise the juice from the darker ones will bleed into the lighter ones. Add a splash of olive oil and roll up the pouch. Place pouch on a cookie sheet and bake 40 minutes or until soft at 400f. Remove and allow to cool enough to peel the skin – the skin can be easily slipped off with your fingers.
Arrange leaves on a platter followed by squash and beets. Sprinkle over the salad with pomegranate seeds. Add a splash of extra-virgin olive oil and season to taste.
The Culinary Chase’s Note: Serve this with the veggies still warm or room temperature. Enjoy!