• Roasted Acorn Squash, Pomegranate and Arugula Salad
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Roasted Acorn Squash, Pomegranate and Arugula Salad

Prep Time: 10 minutes
Cook Time: 15 minutes

Serves 4

Ingredients
2 tablespoons olive oil, divided
2 teaspoons sherry vinegar
1 shallot, cut into thin slices
1/2 large acorn squash (about 18 ounces), peeled, halved, seeds removed, cut into 1 inch wedges
2 cloves garlic
2 spring thyme
4 cups wild arugula
1 tablespoon pomegranate seeds
1 tablespoon toasted pine nuts

Method

• Preheat oven to 350F.
• Toss acorn squash with 1 tablespoon oil, garlic cloves, and thyme. Season with salt and pepper.
• Place contents of bowl on baking sheet and put in center rack of oven. Cook until squash is tender and edges begin to caramelize, approx 15 minutes.
• Remove from oven and set aside.
• To make vinaigrette: place vinegar in small mixing bowl; while whisking, slowly pour in remaining 1 tablespoon of oil to emulsify. Add shallots and season to taste.
• To assemble: In large mixing bowl, toss arugula with vinaigrette and pomegranate seeds.
• Place arugula on four serving plates, divide the squash among the plates and tuck them in between the leaves. Garnish with the toasted pine nuts.

Nutrition Facts:
Calories 140
Total fat 8g
Saturated fat 1g
Cholesterol 0mg
Sodium 220mg
Total carb 17g
Dietary fiber 5g
Sugar 4g
Protein 2g