Spaghetti Squash and Pomegranate Salad
Yield: 2 Servings
1 medium spaghetti squash, cooked and cooled* (warm would also work)2 cups diced turnip, cooked and cooledthe arils of one pomegranate30g toasted hazelnuts, chopped15g soft goat cheese, crumbledVinaigretteThe zest and juice of 1 orange3 tbsp unsweetened applesauce2 tbsp white wine vinegar1 tbsp Dijon mustard¼ tsp Himalayan or fine sea salt¼ tsp freshly cracked black pepper1 tsp fresh rosemary, finely chopped1 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.