Pomegranate, Acorn Squash Arugula Salad

  • 40 mins total
  • 10 mins prep
  • 30 mins cook
  • serves 8 people
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Pomegranate, Acorn Squash Arugula Salad. I just learned how to peel a pomegranate and now I cannot stop enjoying them. I always shy away from them as each time I used to make a huge mess, squish half of them and eat even less. Now I use the same method I would peel an orange. Life has smiled at me, and here is a recipe that is filled with those gorgeous purple burgundy nuggets. Life is good.

This super easy and even more delicious recipe is the perfect salad for a light dinner or a great side dish during the holidays. Rich in flavor, easy to assemble. I will definitely have it on my table this upcoming Thanksgiving.

The acorn squash is an all year round vegetable and quite versatile as well. The outer shape is very helpful to guide you while slicing it. Sauteed with butter brings out the sweetness of it, and the baking in the oven finishes the cooking process.

The arugula is the perfect balance with the pomegranate and acorn squash. The squash and pomegranate are sweeter and the arugula has a mustard bite to it which plays counterbalance. The pomegranate dressing binds it all together.

 

Giangi's Kitchen Signature
Nutrition Facts
Pomegranate Seeds, Acorn Squash Arugula Salad
Amount Per Serving
Calories 269 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 4g25%
Cholesterol 8mg3%
Sodium 22mg1%
Potassium 705mg20%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 7g8%
Protein 3g6%
Vitamin A 1828IU37%
Vitamin C 23mg28%
Calcium 129mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Pomegranate Seeds, Acorn Squash Arugula Salad

  • 40 mins total
  • 10 mins prep
  • 30 mins cook
  • serves 8 people

Ingredients

Original recipe yields 8 servings

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  • 6 tablespoons pomegranate juice
  • 1 ½ tablespoon balsamic vinegar
  • 1 ½ tablespoon red wine vinegar
  • 8 tablespoons olive oil
  • salt and pepper
  • 2 tablespoons unsalted butter
  • 2 unpeeled acorn squash, halved, seeded and cut into wedges
  • 1 pound arugula salad
  • 1 ½ cup pomegranate seeds
  • ¼ cup pine nuts roasted

Instructions

  1. Whisk together the pomegranate juice, vinegars, salt and pepper. Add olive oil and whisk again. Re-whisk when ready to use.

  2. Preheat oven to 425° F

  3. Melt 2 tablespoons butter in a large non-stick skillet over medium-high heat. Add as many wedges as you can, you may have to do this twice, to not overcrowd the skillet. Cook until brown on each side, 5 minutes. Transfer squash wedges to a rimmed baking sheet, season with salt and pepper. Place in the hot oven and bake for 20 minutes.

  4. Mix arugula, pomegranate seed and pine nuts in a large bowl. Drizzle half of the dressing. Divide among plates, top with squash and some more dressing.

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Comments (2) Post a Reply

  1. Meera Girdhar says:

    Loved the colours and the simplicity of recipe

  2. Mayuri Patel says:

    A delicious looking salad Giangi. I’ve yet to taste acorn squash but am always willing to try out new veggie ingredients. Pomegranate dressing is a must try.

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