Roasted squash, creamy goat cheese and toasted pecans combine to create a healthy and warming salad perfect for a cold day. lemon poppy seed dressing brings a tangy pep to the dish!
- 1 acorn squash
- 1 tbsp Olive oil
- ⅛ teaspoons Salt
- ⅛ teaspoons Pepper
- 1 teaspoon Butter without salt
- ⅓ cups Whole pecans
- 4 cups Rocket
- 1-⅞ ounces, weight Goat cheese
- 2 tablespoons pomegranate seeds
- Lemon poppy seed vinaigrette, to serve
Preheat the oven to 425ºF.
Cut the squash in half and scoop out all the seeds from the center. I leave the skin on, but feel free to peel the squash if you prefer. Cut the squash into pieces about 1/4 inch thick. Spread the pieces evenly on a baking sheet so that there is a little space between each one. Cover each piece with olive oil, salt and pepper.
Bake for 12 to 15 minutes. Remove and flip each slice of squash. Return the pan to the oven for another 10 to 12 minutes, or until the pieces are golden brown around the edges.
Melt the butter in a nonstick skillet over medium-high heat. Add the pecans to the skillet and salt to taste. Toast the pecans in the pan for 3 to 5 minutes, stirring constantly. Be careful not to burn them!
Divide the arugula among the bowls. Divide squash, pecans, goat cheese and pomegranate seeds evenly between bowls. Garnish with lemon poppy seeds dressing and enjoy!