This salad will quench your thirst for Fall! With Delicata squash, pomegranate, and sliced pear, it's packed with the season's produce.
Ingredients
Equipment
Preparation
- Preheat the oven to 350F.
- Wash and cut the squash into half rings. Add them to a bowl with avocado oil, paprika, all spice, and ground mustard. Toss together.
- Bake the squash for 15 minutes, flipping halfway.
- Prepare the chickpeas as the can/package instructs.
- Remove pomegranate seeds from the pomegranate if needed.
- Chop the green onion. Slice the pears and avocados.
- Add arugula, roasted squash, pomegranate, chickpeas, pears, pepitas, green onion, and avocado to a large bowl. Toss together.
- Drizzle on your dressing of choice and toss.
Notes
Substitutions, Add-Ons, & Alterations:
- Try sliced apple instead of sliced pears.
- Substitute chickpeas and/or pepitas for edamame (contains soy), cannellini beans, or cashews (contains tree nuts).
- Add craisins, raisins, chopped dates, mandarin oranges, or currants instead of pomegranate seeds.
- Use any of your favorite greens in place of arugula. Try kale, spring mix, chopped spinach, or collard greens.
- Replace delicata squash with butternut squash or any other squash variety.
- Instead of green onion, use red, yellow, or white onion.