Roasted Squash, Pomegranate & Arugula Salad Recipe
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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
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