Spaghetti Squash, Pomegranate & Goat Cheese Salad
Gosh, how I LOVE spaghetti squash!
And I think cold salads have become my favorite way to enjoy it.
This version has such a Christmas feel to it, I probably should’ve come up with it a month ago…
All that’s missing is the pine branches, dont’cha think? 😉
If this doesn’t really turn you on because you think you’re not a big fan of squash, you might want to reconsider your position!
I used to be just like that, you know. I did NOT care for squash.
And that held true for ANY kind of squash. Just the word squash would actually put me off.
But then I decided to start fresh and try it again with an open mind.
And this time, I fell in love. Totally in love.
Just looking at it now makes my mouth water.
I guess it probably helps that I conditioned my brain before each tasting and took extra care that each and every one of them would be a positive and exciting experience. I didn’t give my brain much of a choice!
I wish I was that crazy about pomegranate.
Although I really, truly appreciate the fruit, for some reason, I just can’t seem to bring myself to eat a full one on its own.
It just HAS to be a part of something.
You’ll never catch me seeding one, putting it in a bowl all by its lonesome and go at it with a spoon.
My daughter, however, is the complete opposite. She goes GAGA for pomegranate and could easily eat a dozen, just like that.
Me? I’m like meh… I’ll have a few handfuls of arils and be fed up already.
I really feel they need to be a part of something.
And it looks like I have decided that salads are just the thing. Hey, why not? I find it really works.
And this combination right here was just plain incredible.
So simple, yet bursting with flavor and crazy satisfying. Plus, it’s a great way to sneak in some turnips into your diet, too! Sadly, there’s a veggie that is too often forgotten or overlooked.
Even I, I’m afraid, have to plead guilty as charged. Even though I ADORE turnips (and always have), I seem to keep forgetting that they even exist.
Well, let me tell you, the memory of this salad sure will remind me of their existence, I can guarantee that.
As a matter of fact, I have a huge one sitting in the fridge right now.
As well as 2 pomegranates…
I wonder is the 3 of them would like to play together? Or maybe I should save the pomegranates to make some kind of dessert…
Hmmmm… dessert! Yeah, why not?
Say, does anyone have a great idea for a pomegranate dessert?
Spaghetti Squash, Pomegranate & Goat Cheese Salad
- 1 medium spaghetti squash, cooked and cooled* (warm would also work)
- 2 cups diced turnip, cooked and cooled
- the arils of one pomegranate
- 30 g toasted hazelnuts, chopped
- 15 g soft goat cheese, crumbled
- The zest and juice of 1 orange
- 3 tbsp unsweetened applesauce
- 2 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- ¼ tsp Himalayan or fine sea salt
- ¼ tsp freshly cracked black pepper
- 1 tsp fresh rosemary, finely chopped
- 1 clove garlic, chopped
- Start by making the vinaigrette by placing all the required ingredients to your small blender or food processor. Process until smooth and creamy. Set aside.
- Remove the flesh from the spaghetti squash by scraping it delicately with a fork. Add that to a large mixing bowl.
- Add the rest of the ingredients, including the vinaigrette and stir very delicately.
- Divide between 2 shallow bowls and serve immediately, or keep in the fridge for up to 24 hours before serving. The salad will be even tastier after the flavors got to mingle.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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17 Comments on “Spaghetti Squash, Pomegranate & Goat Cheese Salad”
This looks and sounds absolutely divine! I love using spaghetti squash in place of pasta especially when I’m following a gut healing protocol: it digests easily! I love the antioxidants coming from the pomegranate and the infusion of rosemary. What a great way to add healthy creaminess: goat cheese. Two thumbs up!
Thank you so much Ashley! Your enthusiastic approval of this recipe means a great deal so me! 🙂
I love, love, love spaghetti squash too.
I get the feeling you and I would get along just fine in the kitchen! 😉
Oh. My. Goodness. This looks AMAZING. I actually just posted on facebook that I think I have a pomegranate addiction! And I have some goat cheese in my fridge right now….I think i will have to find myself a spaghetti squash this weekend and make this! Im so excited I can barely handle it 🙂 Thanks for the creative recipe!
I have a spaghetti squash on my counter as I type! Shall I ship it to you?
Whoa, wait… I also have pomegranates, hazelnuts, turnips AND goat cheese. Oh my goodness. I have everything I need to whip up another one of these babies. Oooooooh! I think I might very well do that. Shall I ship you a serving or two?
Seriously, if you do whip one up yourself this week-end, please let me know if it lived up to your expectations. And oh… feel free to add more pomegranate, if you want! It can definitely handle it! 😉
I will let you know how it works. Im actually just starting my own blog and will link this recipe whenever I make it…might not be this weekend, but soon! YUMMMMMY cant wait!
YAY! I can’t wait, Anne! Let me know when you post it! 🙂
Quick question…how did you cook the turnips? Ive never made them before!
I just cut it into little chunks and steam it over salted boiling water until fork tender. Wait ’til you taste them… you won’t wanna stop eating them! 🙂
I can’t wait to try this. Oh my goodness, it looks incredible. I am having tubule finding spaghetti squash right now 🙁
I promised I would make this eventually and post about it, and here it is! http://eatcleaneatreal.com/2013/02/04/days-9-and-10-good-news-bad-news/
I wish my photos were as pretty as yours, but I have to take this blog thing one step at a time. thanks for the recipe!
So happy to hear you liked the salad, Anne! Your version looks pretty good, too! Thanks for sharing the link, as well as the love! You totally rock! 🙂