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.