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
- 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
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Arils of one pomegranate (1)
- Garlic (1 clove)
- Hazelnuts, toasted (30 g)
- Orange, zest and juice of (1)
- Rosemary, fresh (1 tsp)
- Spaghetti squash, medium (1)
- Turnip, cooked and cooled (2 cups)
- Canned Goods
- Applesauce, unsweetened (3 tbsp)
- Condiments
- Dijon mustard (1 tbsp)
- White wine vinegar (2 tbsp)
- Cooking & Baking
- Black pepper, freshly cracked (1/4 tsp)
- Himalayan or fine sea salt (1/4 tsp)
- Dairy
- Goat cheese, soft (15 g)
Preparation
Read recipe preparation on thehealthyfoodie.com
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Recipe Stats
Published January 18, 2013 (1 month ago).
44 people saved this recipe.
