A sweet and savory pumpkin and sweet potato salad with coconut sugar pecans and pomegranate molasses vinaigrette! A simple yet impressive 9-ingredient side dish perfect for the festive season.

Ingredients

NUTS

POMEGRANATE VINEGAR

  • 1/4 cup pomegranate molasses* (for homemade: 1 cup (240 ml) pomegranate juice, parboiled 20-25 minutes -frozen consistency*)< /li>

THE REST optional

  • 2 cups Organic Arugula or Mesclun
  • 1/2 Medium Lemon, Juice (makes ~2 tbsp or 30ml depending on the original recipe)< /span>
  • 2 TL olive oil
  • 1 pinch sea salt + black pepper
  • 1/2 cup Pomegranate seeds
  • 1/4 cup thin slices red onion

Instructions

  • Preheat the oven to 190°C. If using both sweet potato and butternut squash, spread them out on separate bare baking sheets (because they require different cooking times // add more baking sheets as needed when increasing the batch size).
  • To the pumpkin and sweet potato, add coconut oil, sugar, cayenne pepper, salt, cinnamon, and maple syrup and stir.< /div>
  • Cook pumpkin for 15-20 minutes and sweet potato for 25-30 minutes or until tender, sweet and golden. Stir occasionally to ensure even cooking.
  • Place the pecans on a separate baking sheet and on a separate rack in the oven bake for 8 minutes. Then remove and add coconut oil, maple syrup, coconut sugar, cayenne pepper, salt and cinnamon. Use a spoon to mix thoroughly until well coated. Then return to the oven and bake for another 5 minutes or until golden and fragrant. Set aside.
  • While the veggies + pecans are roasting, prepare the pomegranate molasses (if using commercial molasses, skip this step) and add the pomegranate juice to a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and continue to simmer until the liquid is reduced to about 1/4 cup. Pour into a serving bowl – it will continue to thicken as it cools.
  • To serve, place either the squash and walnuts on top of a pecan and drizzle with pomegranate molasses OR place the arugula in a bowl/platter and drizzle with lemon juice and olive oil, salt and pepper. Stir gently to combine. Then add the onion, squash and/or sweet potato, pecans, pomegranate seeds and pomegranate molasses. Taste immediately. Preferably fresh.
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