Name: Autumn Arugula Salad with Caramelized Squash, Spiced Pecans, and Pomegranate Ginger Vinaigrette
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons coconut oil; 1 acorn squash, sliced into ½-inch rounds, seeds removed; ¼ teaspoon salt; ¼ teaspoon pepper; 2 teaspoons brown sugar (optional, for caramelization); ½ cup whole pecans, chopped; ¼ teaspoon pumpkin pie spice; 6 cups baby arugula; 1 avocado, sliced; 1 pomegranate, arils removed; 1 seedless cucumber, sliced; ⅓ cup pomegranate juice; ¼ cup apple cider vinegar; ½ teaspoon freshly grated ginger; 1 garlic clove, freshly grated; ¼ teaspoon salt; ¼ teaspoon pepper; ⅓ cup olive oil

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This Autumn Arugula Salad with Caramelized Squash, Spiced Pecans, and Pomegranate Ginger Vinaigrette is a vibrant seasonal dish packed with flavor and texture. Peppery arugula is paired with creamy avocado, sweet caramelized squash, crunchy pecans, crisp cucumber, and juicy pomegranate arils, all tossed in a tangy homemade vinaigrette. It’s a beautiful balance of sweet, savory, and fresh—perfect for fall gatherings or a festive holiday table.

Why You’ll Love This Recipe

Seasonal fall ingredients with bold flavors and textures
Sweet, savory, and tangy in every bite
Gorgeous presentation, ideal for entertaining
Naturally vegetarian and gluten-free
Easy to prepare with make-ahead components

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

Salad

2 tablespoons coconut oil
1 acorn squash, sliced into ½-inch rounds, seeds removed
¼ teaspoon salt
¼ teaspoon pepper
2 teaspoons brown sugar (optional, for caramelization)
½ cup whole pecans, chopped
¼ teaspoon pumpkin pie spice
6 cups baby arugula
1 avocado, sliced
1 pomegranate, arils removed
1 seedless cucumber, sliced

Pomegranate Ginger Vinaigrette

⅓ cup pomegranate juice
¼ cup apple cider vinegar
½ teaspoon freshly grated ginger
1 garlic clove, freshly grated
¼ teaspoon salt
¼ teaspoon pepper
⅓ cup olive oil

Directions

Heat a large skillet over medium heat and add coconut oil. Season squash slices with salt and pepper, then cook for about 5 minutes per side until golden. For extra caramelization, sprinkle with brown sugar while cooking. Set aside.
In a small saucepan over low heat, toast pecans for about 5 minutes until golden and fragrant. Toss with pumpkin pie spice and let cool.
In a large salad bowl, add arugula with a pinch of salt and pepper. Top with avocado slices, pomegranate arils, cucumber, spiced pecans, and caramelized squash pieces.
For the vinaigrette: whisk together pomegranate juice, apple cider vinegar, ginger, garlic, salt, and pepper. Slowly stream in olive oil while whisking until emulsified.
Drizzle salad with vinaigrette, toss gently, and serve immediately.

Servings and timing

Servings: 4 to 6
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

Swap acorn squash for butternut squash, delicata, or sweet potatoes.
Add crumbled goat cheese or feta for creaminess.
Use walnuts or almonds instead of pecans.
Mix in roasted beets for extra color and sweetness.
Replace arugula with spinach or mixed greens for a milder flavor.

Storage/Reheating

Store undressed salad in an airtight container for up to 2 days.
Keep dressing separately in a sealed jar in the fridge for up to 1 week. Shake before using.
Avoid storing dressed salad, as the greens will wilt.
Squash and pecans can be made ahead and stored separately.

FAQs

Can I roast the squash instead of pan-caramelizing it?

Yes, roasting at 400°F for 25–30 minutes will give it a sweet, caramelized flavor with less hands-on time.

Can I make this salad vegan?

Yes, the recipe is already vegan-friendly if you use plant-based sweeteners in place of honey (if substituting for brown sugar).

Can I prepare components ahead of time?

Yes, you can make the vinaigrette, toast the pecans, and cook the squash a day in advance. Assemble just before serving.

What’s the best substitute for arugula?

Baby spinach, kale, or mixed greens all work well.

Can I use bottled pomegranate juice?

Yes, bottled juice works fine, but fresh juice from a pomegranate will add extra freshness.

Do I have to use pumpkin pie spice for the pecans?

No, you can use cinnamon, nutmeg, or even a pinch of cayenne for a different flavor.

How do I prevent the avocado from browning?

Slice the avocado right before serving or drizzle it with lemon juice to slow browning.

Can I add protein to make it a full meal?

Yes, grilled chicken, shrimp, or chickpeas make it heartier.

Is this salad good for holidays?

Absolutely—its jewel-toned colors and seasonal flavors make it perfect for Thanksgiving or Christmas.

Can I make the vinaigrette creamier?

Yes, whisk in a teaspoon of Dijon mustard for a creamier texture and more tang.

Conclusion

This Autumn Arugula Salad with Caramelized Squash, Spiced Pecans, and Pomegranate Ginger Vinaigrette is a festive and flavorful dish that showcases the best of fall produce. With its balance of sweet squash, crunchy pecans, peppery greens, and bright vinaigrette, it’s the perfect salad to serve for holidays, dinner parties, or as a refreshing seasonal side.

Maggie

Autumn Arugula Salad with Caramelized Squash, Spiced Pecans, and Pomegranate Ginger Vinaigrette

Why You’ll Love This Recipe