Meatless Monday feature


We skipped our usual weekly Meatless Monday post last week to share with you one of Chef Matthew Stowe’s seasonal recipes: Roasted Jarradhale Pumpkin Soup, so we’re excited to get back to it and share an awesome recipe with you by How Sweet It Is.

This recipe is an in-season Autumn Arugula Salad that uses local ingredients, including the underrated ‘jewel of fall': pomegranates! To spice up this autumn dish with even more fall flavours, it also includes squash and toasted spiced pecans! This is the quintessential fall salad that will have you salivating just by reading!

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Autumn Arugula Salad with Caramelized Squash + Pomegranate Ginger Vinaigrette


2 tablespoons coconut oil
1 acorn squash, 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

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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


Heat a large skillet over medium heat and add coconut oil. Cover the squash 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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Thank you for sharing this wonderful Autumn recipe! This just might be our lunch for the rest of the week!

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