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

Would you make this recipe again?

50 27

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)