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Arugula salad with Roasted Kabocha and Pomegranate ginger vinaigrette

Arugula Salad with Roasted Kabocha, Pomegranate and Avocado | www.alldayieat.com

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  • 2 tablespoons extra-virgin olive oil
  • 1/2 one kabocha (sliced 1/41/2 inch thick rounds )
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh cracked pepper
  • 1/4 cup whole pecans (chopped and toasted)
  • 6 cups baby arugula (and more as needed)
  • 1 whole avocado (sliced)
  • 1 whole pomegranate (fruit separated from skin)

pomegranate ginger vinaigrette

  • 1/3 cup extra-virgin olive oil
  • 1/3 cup pomegranate juice
  • 1/4 cup apple cider vinegar
  • 1/2 teaspoon Ginger (grated )
  • 1 clove garlic (crushed)
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh cracked pepper



  1. Combine pomegranate juice, vinegar, ginger, garlic, salt and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together.


  1. Heat a large cast iron skillet on medium heat and add oil. Once hot, add kabocha slices and season lightly with salt and pepper.
  2. Cook for 3-4 minutes or until the bottom is golden/brown and then flip and cook the other side. Remove from heat once browned on both sides.
  3. Using another skillet or small pan, toast pecans until fragrant. Allow to cool and then chop
  4. Add the arugula to a large salad bowl. Add in the avocado, pomegranate, pecans and kabocha slices. Drizzle the pomegranate dressing and serve

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