In this article we are going to show what you need and how to cook a healthy meal like an Autumn arugula salad with caramelized pumpkin and pomegranate ginger vinaigrette.
Nutritional highlights of Autumn arugula salad with caramelized pumpkin and pomegranate ginger vinaigrette.
Arugula is a rich source of certain phytochemicals that have been shown to combat cancer causing elements in the body. Arugula is also a great source of folic acid and Vitamins A,C and K. As one of the best vegetable sources of Vitamin K, arugula provides a boost for bone and brain health. It has an array of minerals an high levels of Iron and Copper, making it a good substitute for spinach if you are paying attention to getting more vegetable based iron in your diet.
Pomegranates have antioxidant, antiviral and antitumor properties. They are said to be good sources of vitamins, since it includes vitamin A, C and E, as well as folic acid. This fruit consists of three times as many antioxidants as both wine or green tea. It is said to be a healthy powerhouse.
Pumpkin The impressive health benefits of pumpkin are derived from the organic compounds, nutrients, vitamins, and minerals that they contain. This list includes a huge amount of vitamin A, as well as significant amounts of vitamins C, E, B6, niacin, thiamin, pantothenic acid, and folate.
Ginger Historically, ginger has a long tradition of being very effective in alleviating symptoms of gastrointestinal distress. In herbal medicine, ginger is regarded as an excellent carminative (a substance which promotes the elimination of intestinal gas) and intestinal spasmolytic (a substance which relaxes and soothes the intestinal tract). Modern scientific research has revealed that ginger possesses numerous therapeutic properties including antioxidant effects, an ability to inhibit the formation of inflammatory compounds, and direct anti-inflammatory effects.
Total time: 30 minutes
Ingredients
- 2 tablespoons coconut oil
- 1 acorn pumpkin, sliced in 1/2-inch thick rounds and seeds removed
- 1/4 teaspoon salt
- 1/4 teaspoon pepped
- 2 teaspoons brown sugar
- 1/2 cup whole pecans, chopped
- 1/4 teaspoon pumpkin pie spice
- 6 cups baby arugula
- 1 avocado, sliced
- 1 pomegranate, arils removed
- 1 seedless cucumber, sliced
Pomegranate ginger vinaigrette
- 1/3 cup pomegranate juice
- 1/4 cup apple cider vinegar
- 1/2 teaspoon freshly grated ginger
- 1 garlic clove, freshly grated
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup olive oil
Preparation
Heat a large skillet over medium heat and add coconut oil. Cover the pumpkin slices with salt and pepper, then add them to the skillet and cook until golden, about 5 minutes per side. If desired, you can add the brown sugar to help the squash caramelize. Heat a small saucepan over low heat and add the pecans. Toast until they are slightly golden and fragrant, stirring and shaking the pan as they toast, for about 5 minutes. Toss them with the pumpkin pie spice.
Add the arugula to a large bowl with a pinch of salt and pepper. Add in the avocado, pomegranate arils, cucumber, pecans and squash pieces. Cover in the pomegranate dressing.
Pomegranate ginger vinaigrette
Combine pome 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. Store in the fridge for up to one week.
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