Ingredients
Roasted Squash & Sweet Potato
- 5 cups peeled, cubed butternut squash and/or sweet potato (used both)
- 1 Tbsp coconut oil (melted)
- 1 Tbsp coconut sugar
- 1 pinch cayenne pepper (adjust to taste)
- 1 healthy pinch sea salt
- 1/2 tsp ground cinnamon
- 2 Tbsp maple syrup (adjust according to sweetness of squash/potato)
Spiced Pecans
- 1 cup raw pecans
- 2 tsp coconut oil
- 1 Tbsp maple syrup
- 1 Tbsp coconut sugar
- 1 pinch cayenne pepper
- 1 pinch sea salt
- 1/2 tsp ground cinnamon
Pomegranate Molasses
- 1/4 cup pomegranate molasses (homemade or store-bought)
Salad Greens & Toppings
- 2 cups organic arugula or mixed greens
- 1/2 medium lemon, juiced (about 2 Tbsp or 30 ml)
- 2 tsp olive oil
- 1 pinch sea salt
- 1 pinch black pepper
- 1/2 cup pomegranate arils
- 1/4 cup thinly sliced red onion
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). If using both sweet potatoes and butternut squash, spread them on separate bare baking sheets as they require different baking times. Use additional baking sheets as needed when increasing the batch size.
- Prepare Squash and Sweet Potato: In a large bowl, toss the peeled and cubed butternut squash and/or sweet potato with melted coconut oil, coconut sugar, cayenne pepper, sea salt, ground cinnamon, and maple syrup until evenly coated.
- Bake Vegetables: Place the squash on one baking sheet and bake for 15-20 minutes, and the sweet potato on another sheet for 25-30 minutes or until both are fork-tender, sweet, and golden brown. Toss occasionally during baking to ensure even cooking.
- Prepare Pecans: Spread pecans on a separate baking sheet and bake in the oven for 8 minutes. Remove from oven, then toss pecans with coconut oil, maple syrup, coconut sugar, cayenne pepper, sea salt, and ground cinnamon using a spoon until well coated. Return the pecans to the oven and bake for an additional 5 minutes or until golden brown and fragrant. Set aside.
- Make Pomegranate Molasses: If making homemade pomegranate molasses, pour pomegranate juice into a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until the juice reduces to about 1/4 cup, thickening as it cools. If using store-bought molasses, skip this step.
- Assemble Salad: On a serving dish, either place the roasted squash and pecans and drizzle with pomegranate molasses, or arrange the arugula in a bowl and dress it with lemon juice, olive oil, salt, and pepper. Toss gently to combine. Add thinly sliced red onion, roasted squash and/or sweet potato, toasted pecans, pomegranate arils, and drizzle additional pomegranate molasses over the top.
- Serve: Enjoy immediately for the freshest flavor and texture. This salad is best served fresh to maintain the crispness of the greens and the crunch of the pecans.
Notes
- If using both squash and sweet potato, roast them separately due to different cooking times for even texture.
- You can adjust the amount of cayenne pepper to make the salad more or less spicy according to your preference.
- Make the pomegranate molasses in advance and store in the refrigerator; it thickens upon cooling.
- This salad is best eaten fresh as the greens can wilt and pecans soften if left too long.
- Substitute pecans with walnuts or almonds if preferred.
- For a vegan option, ensure that the maple syrup is pure and unprocessed.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
