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Pomegranate, Acorn Squash, Arugula Salad

Pomegranate Seeds, Acorn Squash Arugula Salad
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 people
Author: Giangi Townsend
This super easy and even more delicious recipe is the perfect salad for a light dinner or a great side dish during the holidays.

Ingredients

POMEGRANATE DRESSING

  • 6 tablespoons pomegranate juice,
  • 1 ½ tablespoons balsamic vinegar
  • 1 ½ tablespoon red wine vinegar
  • 8 tablespoons olive oil
  • salt and pepper

ACORN SQUASH

  • 2 tablespoons unsalted butter
  • 2 acorn squash, halved, seeded and cut into wedges
  • 1 pound arugula salad
  • 1 ½ cup pomegranate seeds
  • ¼ cup pine nuts, roasted
US - Metric

Instructions

POMEGRANATE DRESSING

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

ACORN SQUASH

  • Preheat oven to 425° F
  • 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 and season with salt and pepper. Place in the hot oven and bake for 20 minutes.
  • 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

Calories: 269kcal | Carbohydrates: 22g | Protein: 3g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 22mg | Potassium: 705mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1828IU | Vitamin C: 23mg | Calcium: 129mg | Iron: 2mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.