Arugula and Roasted Squash with Pomegranate

Ingredients

2 tbsp ghee
1 large acorn squash, seeded and sliced into moons
6 cups baby arugula
1 avocado, sliced
½ cup pomegranate seeds
½ cup walnuts, soaked and toasted
Pinch of salt
Pinch of black pepper
For the Pomegranate-Ginger Vinaigrette
⅓ cup pomegranate juice
¼ cup apple cider vinegar
½ tsp freshly grated ginger, peeled first
1 garlic clove, chopped
⅓ cup olive oil
¼ tsp salt
¼ tsp black pepper

Directions

Preheat the oven to 400 degrees.
Toss squash slices in coconut oil, salt, and pepper. Place on a lined baking sheet, and roast in the oven for 20-30 minutes, until golden and soft when pierced with a fork. Remove from the baking sheet, and set aside to cool.
Place all the ingredients for the vinaigrette in a good blender, and blend on medium until smooth. Set aside.
Place the arugula in a large salad bowl, and mix with 2 tablespoons or so of the vinaigrette.
Top with cooled squash slices, avocado slices, chopped walnuts, and pomegranate seeds.

Notes

Arugula is a wonderful green that is slightly pungent and bitter, which is excellent for cutting phlegm and clearing digestive and liver stagnation.

Squashes are full of minerals, vitamins, and healthy fiber, plus are excellent for respiratory health.

Pomegranates have an astringent taste are high in antioxidants and flavour.

Dosha Type

K- VPn

This light yet grounding salad is great for spring detoxification, balancing Kapha while offering warmth for Vata. It contains bitter, astringent, and sweet flavors, ideal for clearing excess mucus and rekindling digestion.

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