Pomegranate Salad

Photo by Stephanie Knewasser

From the kitchen of Renee Wilson

In a pan, over medium heat:

1/2 c pecans, coarsely chopped

Toast, stirring often, until they become fragrant and begin to change color, 2 to 5 minutes.

Set aside.

Display on a platter:

5 oz baby arugula

1/2 c goat cheese or feta, crumbled (2 oz)

the toasted pecans

roasted squash, cubed*

1 bartlett pear, cubed

1 honey crisp or gala apple, cubed

1 pomegranate


Whisk together:

1/4 c extra virgin olive oil

1 Tbsp apple cider vinegar

1 Tbsp Dijon mustard

1 Tbsp honey

1 tsp fresh ginger, grated

1/4 tsp fine sea salt

1/2 tsp pepper

Drizzle dressing over salad just before serving.


Peel, seed, and cube 1 butternut squash

Chop 1 shallot

Toss squash & shallot with olive oil, season with salt & pepper.

Spread out on a pan.

Bake @ 400, until tender, about 25 minutes.


This sweet tangy salad pairs well with any meat dish. Roasted squash makes it more hearty, but it’s great without too.