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 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



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.