Roasted Squash, Pomegranate & Arugula Salad
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Roasted Squash, Pomegranate& Arugula Salad

Prep: 10 minutes
Roast: 20 minutes • Serves: 8

3 cups diced butternut squash
1/4cup Colavita® Extra Virgin Olive Oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup sliced almonds
2tablespoons Delallo® Lemon Juice
1 tablespoon honey
1 package (5 ounces) baby arugula
1/4 cup pomegranate arils

1.Preheat oven to 450°. Line rimmed baking pan with parchment paper. In large bowl, toss squash, 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; spread on prepared pan. Roast squash 20 minutes or until tender.

2.In large skillet, toast almonds over medium heat 3 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.

3.In small bowl, whisk lemon juice, honey, and remaining 3 tablespoons oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Makes about 6 tablespoons.

4.In large bowl, toss arugula, roasted squash and lemon juice mixture. Serve salad topped with pomegranate arils and almonds. Makes about 8 cups.

Approximate nutritional values per serving (1 cup):
112 Calories, 8g Fat (1g Saturated), 0mg Cholesterol,
153mg Sodium, 9g Carbohydrates, 2g Fiber, 2g Protein