Roasted Squash, Pomegranate & Arugula Salad
Prep: 10 minutes
Roast: 20 minutes • Serves: 8
1/4 cup PICS olive oil
1/2 teaspoon PICS salt
1/4 teaspoon PICS ground black pepper
1/4 cup PICS sliced almonds
2 tablespoons fresh lemon juice
1 tablespoon PICS 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, ¼ 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, ¼ 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:
112 Calories, 8g Fat (1g Saturated), 0mg Cholesterol, 153mg Sodium, 9g Carbohydrates, 2g Fiber, 2g Protein