Roasted Squash, Pomegranate & Arugula Salad Recipe

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?


BBQ Bacon-Cheddar Pasta Salad Recipe

Cooking time: 10 minutes

Vegetable Tempura With Miso-Mustard Sauce Recipe

Cooking time: 16 minutes


Broccoli, Cauliflower & Carrot Au Gratin Recipe

Cooking time: 28 minutes

One moment, please