Harvest Salad

Ingredients

• 1 2 1/2-pound kabocha squash
• 1 medium apple, sliced
• 3 large handfuls arugula
• 1 tsp. coriander, ground
• 1 garlic clove grated
• 1/4 cup pomegranate arils
• 1 tbsp balsamic glaze for drizzling
• 3 tbsp lemon juice, fresh
• 1 pinch cayenne
• 1/4 tsp cinnamon, ground
• 1 tbsp freshly chopped sage
• 1 tbsp freshly chopped thyme
• 1 tsp salt
• 1/4 cup olive oil
• 1/4 cup roasted pumpkin seeds
• 1/4 cup candied pecans

Directions

1. Turn on your Hamilton Beach® Electric Indoor Searing Grill to 400 degrees as you prepare the squash.
2. Slice the squash vertically down the middle and remove the seeds from the center. 
3. Cut into 1 1/2" slices and then place them on the grill for 5 minutes.
4. After 5 minutes flip each piece and grill again for another 5-10 minutes or until the squash is tender.
5. While it’s grilling prepare the rest of the salad by placing the arugula in a medium sized bowl and slicing the apple.
6. Prepare the dressing by combining grated garlic, lemon, olive oil, cayenne, cinnamon, coriander, sage, thyme, and salt and pepper.
7. When the squash is finished grilling transfer the slices to the bowl of arugula and finish assembling the salad with the sliced apples, candied pecans, pumpkin seeds, pomegranate arils, additional fresh lemon juice, and then drizzling the top with balsamic glaze.
8. Finish with freshly cracked salt and pepper and toss well before servin. Enjoy! 

Makes: 4 servings