Roasted Squash and Pomegranate Seeds on Arugula
  • 3tablespoons fresh orange juice
  • 2tablespoons balsamic vinegar
  • 1tablespoon extra-virgin olive oil
  • 1/4teaspoon ground cardamom
  • 1medium (1.5 to 2 pounds) acorn squash, seeded, cut into 12 wedges
  • Olive oil cooking spray
  • Salt and pepper
  • 3 1/2 – 4ounces arugula
  • 3/4cup fresh pomegranate seeds
  • 2tablespoons pine nuts, toasted
  1. Preheat oven to 450°. In a small jar, whisk together orange juice, vinegar, olive oil, and cardamom. Set aside. Shake just before using.
  2. 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.
  3. 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.
Recipe Notes
Nutrition Facts
Roasted Squash and Pomegranate Seeds on Arugula
Amount Per Serving
Calories 113
% Daily Value*
Sodium 9mg 0%
Total Carbohydrates 19g 6%
Dietary Fiber 2g 8%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 113 cal, 33% fat cal, 5g fat, 1g sat fat, 0mg chol, 2g protein, 19g carb, 2g fiber, 9mg sodium