Thanksgiving Series: Watercress, Roasted Acorn Squash & Pomegranate Salad

November 09, 2017

I'm starting my Thanksgiving Series again this year, be sure to stop by frequently in the next few days and get the all the recipes to create them at home for the holiday. I made this beautiful and delicious salad last year for Thanksgiving but for some reason never shared the recipe here at the blog. 

The peppery watercress, the sweet and nutty acorn squash and the sharp and crunchy pomegranate seeds are perfect for each other and the flavors are so well combined. And to finish it, the salad is served with a poppy seed dressing, take a look:

Ingredients (serves 6):
2 tablespoon olive oil
1 acorn squash (cut in half, seeds removed and sliced)
8 oz watercress
Seeds from 1 pomegranate
Salt, onion powder and paprika
Brianna's Rich Poppy Seeds Dressing

Pre heat oven to 400 degrees. In a bowl, add the acorn squash slices and drizzle olive oil. Season with salt, onion powder and paprika. Toss really well. Place acorn squash slices in a non stick baking sheet. Bake for about 10-12 minutes, or until tender. Remove from oven and let it cool. In a serving platter, arrange watercress leaves, place the acorn squash slices, add the pomegranate seeds and drizzle some poppy seed dressing. Serve and enjoy!

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