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?
- 1 medium spaghetti squash, cooked and cooled* (warm would also work)
- 2 cups diced turnip, cooked and cooled
- the arils of one pomegranate
- 30g toasted hazelnuts, chopped
- 15g 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.