Spinach, Roasted Kabocha Squash, & Pomegranate Salad with Pomegranate Balsamic Vinaigrette

Squash might be our favorite starchy vegetable, not only because of the taste, but for its versatility. From butternut and pumpkin, to today’s featured squash kabocha, squash is definitely a fall favorite. Read on for Jenni Miremadi’s seasonal salad featuring kabocha and pomegranate.

the bodyn book 0- the longevity book - cameron diaz

 

Spinach, Roasted Kabocha Squash, & Pomegranate Salad with Pomegranate Balsamic Vinaigrette

Salad //

INGREDIENTS

4 cups organic spinach
1/4 cup pomegranate seeds
1 cup roasted kabocha squash (see below)
1/4 cup red onion, sliced
2 slices Wellshire Farms Sugar-Free PALEO Turkey Bacon, cooked & chopped
2 tbsp pecans, chopped
Himalayan pink salt and ground, black pepper to taste

Roasted Kabocha Squash //

INGREDIENTS

1 kabocha squash
1 tbsp extra-virgin olive oil
Himalayan pink salt and ground, black pepper to taste

DIRECTIONS

Preheat oven to 375 degrees F. Cut kabocha squash in half lengthwise and remove seeds. Then, slice squash crosswise into 1/4 inch thick slices. Toss kabocha squash slices with olive oil, salt and pepper on an aluminum foil-lined baking sheet, making sure to coat all of the squash pieces. Place baking sheet in the center of the oven and roast squash, tossing occasionally, until cooked through and lightly golden, about 45 minutes. Remove squash from oven and adjust salt and pepper to taste. Set aside one cup of squash for use in salad and enjoy the rest!

Pomegranate Balsamic Vinaigrette //

INGREDIENTS

1/4 cup + 2 tbsp. good quality balsamic vinegar
1/2 cup extra virgin olive oil
1 cup unsweetened, organic pomegranate juice
2 tsp. coconut nectar
Himalayan pink salt and ground, black pepper to taste

DIRECTIONS

Heat pomegranate juice on stove over low heat until reduced to a thick syrup (about 3 tbsp). Add balsamic, olive oil, pomegranate syrup, coconut nectar, salt and pepper to Vitamix or other high-speed blender and blend until emulsified. Adjust salt and pepper to taste. Serve with salad and enjoy!

To Serve: In a large salad bowl, toss spinach, pomegranate, squash, bacon and pecans with enough Pomegranate Balsamic Vinaigrette to coat. Adjust salt and pepper to taste. Serve and enjoy!

 

the body book - the longevity book - cameron diaz

Try more of Jennie’s recipes here.


Jennie Miremadi, M.S. is an integrative clinical nutritionist based in Los Angeles, California. Jennie’s nutritional approach is based on integrative and functional nutrition, a scientific, evidence-based approach that considers how a person’s unique biochemical individuality together with internal (mind, body, soul) and external (lifestyle, environment) influences has an impact on health. Jennie is also trained in the practice of EFT, an energy-based technique, which she incorporates in nutrition sessions with some clients.  Connect: Website // Instagram

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