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Pomegranate Seeds, Acorn Squash Arugula Salad

Course Salad, Side Dish, Thanksgiving
Cuisine American
Keyword arugula, pomegranate, salad, squash, Thanksgiving
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 people
Calories 269 kcal

Ingredients

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

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.

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.