Immune-Boosting Orange, Pomegranate and Squash Salad with Turmeric Dressing ⁠

Feel like you can only enjoy salads in the summer months? Think again! This seasonal fall-inspired salad is the perfect change from the soups, stews and heartier meals that we so often turn to as the colder weather moves in. ⁠

This Immune-Boosting Orange, Pomegranate and Squash Salad is packed full of nutrition. With oranges providing a hefty dose of vitamin C, the anti-inflammatory properties of turmeric, and fibre from pomegranate seeds and avocado – this salad not only tastes great but will help you stay healthy all season long. The addition of delicious (and seasonal!) acorn squash bulks up this salad, so it can be served as a standalone meal or alongside any protein of choice! ⁠

Whisk together the dressing in a mason jar and prep the ingredients ahead of time so you can enjoy this salad all week long! Great for bringing to work or as a side with dinner. ⁠


For the dressing:

  • 2 tbsp avocado oil
  • 3 tbsp white balsamic vinegar
  • 1 tsp turmeric 
  • 1 tsp maple syrup

For the salad:

  • 3 cups arugula
  • 1 acorn squash deseeded, sliced + roasted (see note)
  • 1 orange peeled and sliced
  • 1/2 cup pomegranate arils
  • 1 avocado peeled and sliced
  • 1/4 cup feta
  • 2 tbsp pistachios


  1. In a small bowl, whisk together all dressing ingredients. Set aside.
  2. For the salad, layer all the ingredients into a salad bowl. Top with dressing and serve immediately.
To roast the acorn squash, slice it in half and scoop out the seeds with a spoon. Slice each half into thin slices. Places the sliced squash on a parchment-lined baking sheet and drizzle with olive oil, salt and pepper. Roast at 400F until tender, about 20 minutes.

Recipe from Nourished with Tish.