Fennel & Arugula Salad with Acorn Squash

Studded with ruby red pomegranates, this elegant salad will be remembered as much for its looks as it is for its flavour.

• 2 acorn squash (cored, halved and sliced into half moons)
• 1 tbsp extra-virgin olive oil
• 1 tsp salt
• 1/2 tsp freshly cracked pepper
• 1 tbsp balsamic vinegar
• 3 fennel bulbs, thinly sliced
• 4 cups baby spinach
• 4 cups baby arugula
• 4 cups baby mixed greens
• 2 red pears, cored and sliced
• 1 cup pomegranate seeds
• 1/2 cup walnut halves

Cut each acorn squash in half across the centre, and scoop out the seeds. Next, place the halves cut-side down, and cut them in half again, this time lengthwise to create “C”s. Season each piece with salt and pepper.

Place the olive oil in a large pan over medium heat. Add the seasoned squash to the hot pan, and cook 2 to 3 minutes on each side until fork-tender and golden. Add the balsamic vinegar, give the pan a quick shake, then remove the squash immediately (before the vinegar burns).

Toss the fennel and baby greens in a large serving bowl. Next, add the acorn squash, pears, pomegranate seeds and walnuts. Dress with your favourite vinaigrette, and serve.