Pomegranate, Acorn Squash, Arugula Salad (Edit recipe)

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This super easy and even more delicious recipe is the perfect salad for a light dinner or a great side dish during the holidays.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

10

Serves: 8

Ingredients

6 Tbsp Pomegranate Juice, ()
1.5 Tbsp Balsamic Vinegar
1.5 Tbsp Red Wine Vinegar
8 Tbsp Olive Oil
1 pinch Salt and Pepper
2 Tbsp Butter, Unsalted
2 Acorn Squash, (halved, seeded and cut into wedges)
1 lb Arugula, salad
1.5 cup Pomegranate, seeds
.25 cup Pine Nuts, ( roasted)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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 425u00b0 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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	211
Fat:	19 g
Carbohydrates:	8 g
Protein:	3 g
Cholesterol:	8 g
Sodium:	35 mg
Fiber:	0 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.