Lunch

Roasted Acorn Squash Arugula Salad is for Lunch.

Roasted Acorn Squash Arugula Salad takes several minutes to prepare.

Roasted Acorn Squash Arugula Salad takes several minutes to cook.

Roasted Acorn Squash Arugula Salad makes 4 servings.

The ingredients for Roasted Acorn Squash Arugula Salad are:

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

Here is how you make Roasted Acorn Squash Arugula Salad:

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.Number of Servings: 4Recipe submitted by SparkPeople user KEEKBEAN.

The nutritional information for Roasted Acorn Squash Arugula Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 117.8

• Total Fat: 8.4 g
• Cholesterol: 0.0 mg
• Sodium: 8.7 mg
• Total Carbs: 8.8 g
• Dietary Fiber: 1.2 g
• Protein: 1.5 g