Monday, December 7, 2009

The Beauty of Fall: Acorn Squash Salad with Walnut Sauce and Pomegranate Seeds


You see it so clearly--a vision of what a dish was always meant to be: a visual stimulation, a harmony of texture, and symphony of good taste. This Acorn dish is all that and more.

You could just roast your acorn with olive oil, garlic and sea salt, and no one would argue that it isn't, indeed, wonderful that way. But when you are looking for something out of the ordinary, something that pushes the envelop a little, try this stunning acorn salad: it is as beautiful as it is delicious. The pictures don't do it justice...unfortunately, I am having problems with my camera.

Please share your favorite ways to serve this Fall favorite in the comment section of this post.

Acorn Squash & Pomegranate with spoon

Acorn Squash Salad with Walnut Sauce and Pomegranate Seeds
This would make a great addition to your holiday table. It looks so festive and it's a great make-ahead dish.

2 acorn squash (previously steamed, skinned, sliced into wedges and refrigerated)
1 garlic clove, coarsely chopped
2 tbsp olive oil
1 tbsp fresh lemon juice
1/4 cup walnut pieces
1/4 tsp sea salt
3 tbsp fresh italian parsley, chopped
Seeds of half a fresh pomegranate

Place the cooked acorn wedges on a platter.
Put all the ingredients for the sauce in a mortar or food processor. If using a mortar: proceed to crush all the ingredients together to form a thick sauce. If using the food processor: pulse a few times until you obtain a thick paste.
Pour the sauce onto the slices of squash.
Generously sprinkle the pomegranate seeds onto the whole thing and serve.
~serves 6~

Artsy-Foodie's Tips: Prepare the acorn squash ahead of time. To steam it: just cut it in half, seed it, and place it in a covered pyrex dish. Then microwave it for 8 minutes and voila! It's ready. Let it cool until cold enough to handle and cut it into wedges. Store in a sealed container in the fridge until the sauce is ready.

Looking for a clean and easy way to seed a pomegranate? Fill a large bowl with cold water. Cut the pomegranate in half, and submerge one half at a time into the water-filled bowl. Separate the seeds from the white pith while submerged. This is a great way to avoid a mess with this beautiful fruit.

One more recipe for your enjoyment:

Miso Glazed Acorn Squash


VeggieGirl said...


GF Gidget said...

Oh my! That is simply stunning!

Sophie said...

MMMMM,..;what a fabulous looking & well presented seasonal dish!


Anonymous said...

I cooked this this evening. It was fabulous. Thank you for a fantastic recipe.
I didn’t have any pomegranite seeds so I put a spoon of honey in the dressing.

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