Salad with roasted squash, chicken and pomegranate

 

This Weekend’s dinner salad is a great combination of flavor, color and texture.  Greens lightly dressed with apple cider vinaigrette topped with roasted acorn squash, grilled chicken and a generous sprinkling of pomegranate seeds.  The flavor combinations were out of this world and the squash added a hearty component making this a real satisfying meal.

For the squash rings, I poked about a dozen holes into the squash with a fork then into the microwave for about 6 min.  Let cool, slice into rounds, scoop out seeds.  Sprinkle with seasoning of your choice. I used paprika, turmeric, salt and pepper.  Drizzle with olive oil and broil for a few minutes.  No need to peel the squash.  The skin is tender and chock full of nutrients.

Chicken tenders threaded onto  pre-soaked bamboo skewers, season with salt and pepper and grilled in a hot pan.  Keep warm in oven.  When plating salad, remove chicken from skewers and toss in quick sauce to add flavor.  Tonight I used a soy sauce reduction with ginger and some pineapple juice.  A substitute of balsamic or a citrus sauce would work well too.

Arthritis Kitchen Tips:

Did you know that winter squash such as acorn is an excellent source of Omega 3.  Check out the article today in the New York Times.  http://tinyurl.com/6vfl7dj

Microwave squash for a few minutes before attempting to slice into it.  Makes it a lot easier for the knife to cut through.

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