Squash and pomegranate fall salad 

The new weeks started with an absolutely perfect fall day: bright and chilly, with a blue and clear sky. I love this kind of fall days, and in Washington they are particularly frequent.

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These are days when I feel like eating something that is cozy-warm, light, and bright at the same time. Just like this salad that mixes arugula with sweet and warm delicata squash and the tanginess of pomegranate seeds and a lemon-tahini dressing. All this, while bringing all the colours of fall together in one single plate!

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Ingredients (serves 1)

  • 1 delicata squash
  • 2 cups arugula
  • 1/2 cup pomegranate seeds
  • 2 teaspoon oil + 1 tablespoon
  • 2 teaspoon lemon juice
  • 1 teaspoon tahini
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Preheat the oven to 400F (200C).

Cut the squash into rings, about 1/2 inch thick, scraping out the seeds. Toss the rings with 1 tablespoon of olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Then arrange the rings on a baking sheet lined with parchment paper and bake for 15 minutes, flipping them once.
When the rings are baked, take them out of the oven and let them cool down a bit. Meanwhile prepare the dressing, mixing tahini, lemon juice and 2 teaspoons of oil.

Divide the squash rings between two plates, topping each with one cup arugula and 1/4 cup pomegranate seeds, and drizzle with the dressing.

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