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Roasted Acron Squash, Pomegranate, and Arugula Salad (Biggest Loser) is for Salad.

Roasted Acron Squash, Pomegranate, and Arugula Salad (Biggest Loser) takes 20 minutes to prepare.

Roasted Acron Squash, Pomegranate, and Arugula Salad (Biggest Loser) takes 15 minutes to cook.

Roasted Acron Squash, Pomegranate, and Arugula Salad (Biggest Loser) makes 4 servings.

The ingredients for Roasted Acron Squash, Pomegranate, and Arugula Salad (Biggest Loser) are:

2 Tbsp Olive Oil, 2 tbsp
2 teasp SHERRY WINE VINEGAR
1 Shallot, cut into think slices
2 cloves Garlic
2 sprigs Thyme, fresh
1/2 Large Acron Squash (18 oz), peeled, halved, seeded,
cut into 1 inch wedges
4 C Arugula
1 T toasted Pine Nuts,
1 T pomegranate seeds

Here is how you make Roasted Acron Squash, Pomegranate, and Arugula Salad (Biggest Loser):

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 FAIRGOALS.

The nutritional information for Roasted Acron Squash, Pomegranate, and Arugula Salad (Biggest Loser) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 129.3

• Total Fat: 8.5 g
• Cholesterol: 0.0 mg
• Sodium: 9.3 mg
• Total Carbs: 13.9 g
• Dietary Fiber: 2.1 g
• Protein: 1.9 g