Holiday Squash Salad

The Delicata squash is one of my favorite ingredients; I love baking it with some spices and adding it warm to the salad. It's in season, just like pomegranates, so this salad is full of flavor, antioxidants, good fats, and many other nutrients.

This recipe is

Vegetarian
Vegan
Paleo
Holiday Squash Salad

Recipe

Holiday Squash Salad

The holidays are just around the corner, and eating healthy and delicious is the perfect combination! Regardless of the menu you have planned for your holidays, it's crucial to include a good quantity and variety of vegetables, both raw and cooked. Not only will you be providing your body with the essential nutrients, but you'll also be satisfying that space in your belly that you don't want to fill with unhealthy cravings.

My classic Christmas menu includes oven-baked turkey injected with Pisco and orange juice, rice with olives and pecans, saffron rice with dates and pistachios, sweet potatoes baked with orange juice and spices, and a couple of powerful salads. The idea of having a beautiful buffet isn't about driving yourself crazy doing everything on the same day; For example, rice is healthier the day after because it creates resistant starch, and you can make salad dressings even two or three days before, depending on the recipe you choose. So, eating healthy and not dying in the attempt is not only possible but also extremely satisfying.

Delicata squash is one of my favorite ingredients; I love baking it with some spices and adding it warm to the salad. It's in season, just like pomegranates, so this salad is full of flavor, antioxidants, good fats, and many other nutrients. I recommend removing the pomegranate arils yourself; it's cheaper, and you'll have fresh and higher-quality pomegranate than the packaged ones in supermarkets. The easiest technique for doing this is to cut the pomegranate in half, place one-half upside down on the palm of your hand, and hit the shell strongly with a spoon. You'll see how easily the arils come off (and at the same time, you'll do a stress-relief therapy).

Step by Step Video 

 

Ingredients

3 Delicata squashes

Extra virgin olive oil to taste

1 1/2 - 2 teaspoons Ras el Hanout spice blend

Salt to taste

5 ounces baby arugula

1 bulb of fennel, julienned

2 avocados, cubed

1 firm pear, sliced

1 pomegranate (aryls)

Anti-Inflammatory Turmeric Dressing (Recipe in my cookbook):

1/3 cup plus 2 tablespoons (95 g) extra virgin olive oil

1/4 cup plus 1 tablespoon (75 g) apple cider vinegar

1 teaspoon turmeric powder

2 tablespoons (50 g) raw and unfiltered honey

1 1/4 teaspoons salt

1/2 teaspoon garlic powder

1/8 teaspoon ground black pepper

Directions

Step 1

Preheat the oven to 400°F.

Step 2

Cut the Delicata squash in half lengthwise, remove the seeds, and slice it thinly. Place the slices in a bowl, add a drizzle of olive oil, salt, and Ras el Hanout. Mix well.

Step 3

Place the squash slices in a baking dish and bake for 20 minutes.

Step 4

For the dressing, combine all the ingredients in a glass jar with a lid, and shake well to integrate the ingredients.

Step 5

In a bowl, combine the arugula, fennel bulb, pear, avocado, roasted squash, and pomegranate. Drizzle the dressing on top.

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