Recipes/ Roasted Squash, Pomegranate & Arugula Salad Recipe

Roasted Squash, Pomegranate & Arugula Salad Recipe

Prep Time

10 minutes

Cooking Time

20 minutes

Servings

Let's make it

Step 1

Preheat oven to 450°. Line rim baking pan with parchment paper. In large bowl, toss squash, 1 tablespoon oil, ¼ teaspoon salt and 1/8 teaspoon pepper; spread on prepared pan. Roast squash 20 minutes or until tender.

Step 2

In large skillet, toast almonds over medium heat 3 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.

Step 3

In small bowl, whisk lemon juice, honey, and remaining 3 tablespoons oil, ¼ teaspoon salt and 1/8 teaspoon pepper. Makes about 6 tablespoons.

Step 4

In same large bowl, toss arugula, roasted squash and lemon juice mixture. Serve salad topped with pomegranate arils and almonds.

Nutrition Info

Approximate nutritional values per serving (1 cup): 112 Calories, 8g Fat (1g Saturated), 0mg Cholesterol, 153mg Sodium, 9g Carbohydrates, 2g Fiber, 4g Sugars, 2g Protein

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Ingredients

0.25 cup pure olive oil 0.5 teaspoon salt 0.25 teaspoon black pepper 0.25 cup sliced almonds 2 tablespoons fresh lemon juice 1 tablespoon 100% pure honey 1 package (5 ounces) baby arugula 0.25 cup fresh pomegranate arils (seeds)