1medium (1.5 to 2 pounds)acorn squash, seeded, cut into 12 wedges
Olive oil cooking spray
Salt and pepper
3 1/2 – 4ouncesarugula
3/4cupfresh pomegranate seeds
2tablespoonspine nuts, toasted
Preheat oven to 450°. In a small jar, whisk together orange juice, vinegar, olive oil, and cardamom. Set aside. Shake just before using.
Lay squash wedges on a rimmed baking sheet. Spray with olive oil and sprinkle with salt and pepper. Turn wedges over and repeat. Roast for 15 minutes; turn slices and roast 15 minutes more, until browned and tender.
In a large bowl, mix arugula, pomegranate seeds, and pine nuts. Toss with half of the dressing. Transfer to a serving dish or individual plates; top with roasted squash wedges and drizzle with remaining dressing. Serve immediately.
Roasted Squash and Pomegranate Seeds on Arugula
Amount Per Serving
% Daily Value*
Total Carbohydrates 19g6%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.