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Harvest Salad with Acorn Squash, Pomegranate Seeds, Goat Cheese and much more!

Sharon Muse

This is such a great seasonal, hearty salad! It is pretty enough to have a place at your Thanksgiving table and it is SO delicious. The added bonus? This salad is packed full of antioxidants, immune boosting nutrients, and anti-inflamatory properties!

Pomegranate seeds and acorn squash are both loaded with fiber, minerals and vitamins. With high levels of Vitamin C, these two power foods act as immune boosters (which especially helps during cold season)! The large quantity of fiber found in each of them aides digestion and also helps regulate the level of blood sugar in the body. On top of all of that, they are filled with antioxidants which are directly connected to anti-immflamorty properties.

The spiciness of the radishes and arugula are the perfect pairing with the sweet acorn squash, pomegranate seeds, and creamy goat cheese.

This salad is the perfect side dish for your Thanksgiving dinner. You can prep and make the rice, acorn squash and dressing a day or two in advance. We also buy the pomegranate seeds so we do not have to de-seed the pomegranate ourselves since it can be a messy, time consuming process. Ten to twenty minutes prior to serving, toss all the ingredients together and voila! It will undoubtedly be a crowd pleaser with minimum effort on your part. Have any vegan friends or family attending your Thanksgiving dinner? Just skip the goat cheese and it can be served as an entree! 

Servings: 4


1 1/2 cup cooked Wild Rice

3 oz. Baby Arugula

1/2 cup Goat Cheese crumbles

1 cup Pomegranate Seeds

4 medium-sized Radishes, thinly sliced

1 medium Roasted Acorn Squash (see post about How to Roast Acorn Squash)

Dressing: Creamy Balsamic Vinaigrette


1.) Mix together the arugula, wild rice, sliced radishes, and pomegranate seeds

2.) Sprinkle goat cheese crumbles on top

3.) Top with roasted acorn squash slices

4.) Drizzle with Creamy Balsamic Vinaigrette, serve and ENJOY!