- First of all I wake-up this morning with a mouth drier than dry, hunt for some water, go into the fridge and see that 3/4 or my POMEGRANATE seeds are MIA!
- I cannot believe the husband ate them! Those were for my salad!
- I called him at 7:45 am, inquire about the vanishing act only to hear him laughing hysterically on the other end of the line with a reply like, “he thought it was funny.” Also, the pomegranate makes a fantastic midnight snack and he’d like them more often, Please.
- I shatter. Bad boy! Luckily for him I had more! (he claimed investigating the kitchen counter to see 2 more POMS-hmmm).
- I can look at this positively, of which I will cause I’m in very much in the Holiday spirit;
I FOUND ANOTHER FRUIT HE’LL EAT! Awesome!
Moving along… I always bring something healthy to the dinner table for a holiday or family BBQ.
Remember my Holiday Tips? (READ HERE)
Only ONE burned finger, 1 pecan on the floor, and a HOT MESS in my kitchen later…
HERE IT IS!
Recipe Adapted from Whole Living. (See original recipe)
Prep: 25 minutes
Total: 1 hour 15 minutes
Serves 4 (Can easily be doubled)
- 1/4 cup pecans (toasted)
- 1 sugar pumpkin* (3 1/2 to 4 pounds), peeled, seeded, and cut in 1 1/2-inch chunks (you can substitute butternut squash or 2 yams)
- 5 tablespoons extra virgin olive oil
- 6 garlic cloves, unpeeled
- 1/4 to 1/2 teaspoon red pepper flakes (this is optional)
- Coarse salt and black pepper
- 2 tablespoons plus 1 teaspoon pure maple syrup
- 3 tablespoons fresh lime juice
- 1 tablespoon Dijon mustard (I’ve substituted honey mustard)
- 1 1/2 pounds arugula (2 to 3 bunches, thick stems removed), washed and dried
- 1 pound baby spinach, washed and dried
- 1/4 cup pomegranate seeds (See HOW TO get at those seeds HERE!)
- 6 ounces goat cheese
- Preheat oven to 450 degrees. Spread pecans on a large rimmed baking sheet; toast in oven, tossing occasionally, until fragrant and beginning to brown, 5 to 7 minutes. Set aside.
- On a large, rimmed baking sheet, toss pumpkin with 2 tablespoons oil, garlic, red pepper, salt, and black pepper. Roast, tossing occasionally, until pumpkin is tender, 25 to 30 minutes.
- Remove garlic cloves from sheet pan; set aside. Drizzle pumpkin with 2 tablespoons maple syrup; toss to coat. Return to oven and continue roasting, tossing occasionally, until pumpkin is glazed, 5 to 10 minutes more; let cool.
- Meanwhile, cut off root ends of garlic cloves; squeeze out garlic and mash to a paste with the side of a knife. Transfer to a large bowl. Add lime juice, mustard, and remaining maple syrup; season with salt and pepper. Whisking constantly, add remaining oil in a steady stream; set aside.
- Add arugula, spinach, pumpkin and toss to combine.
- Serve salad sprinkled with toasted pecans, pomegranate seeds and crumbled goat cheese.
Chefs Tips and Make it Your Own
- Roast your own Pumpkin (Click here)-Thanks Elana’s Pantry!
- I won’t lie, peeling that darn pumpkin proves to be a pain in the you know what, but totally worth the effort!
- De-Seed your own POMegranate! (Easy trick!)
- Substitute Japanese yams (sweeter than others!) for the pumpkin, OR Butternut squash, or Acorn!
- You can use just arugula, I just like the combination of both greens.