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Roasted Acorn Squash With Pomegranate Seeds over Arugula

Serves: 8

INGREDIENTS:

  • Olive oil cooking spray or 1 tbsp olive oil
  • 2 medium acorn squash
  • Sea salt and fresh ground pepper
  • 3 cups arugula
  • 3/4 cup pomegranate seeds

DIRECTIONS:

  1. Preheat oven to 425 degrees F. Lightly spray baking sheet with olive oil.
  2. Cut squash in half lengthwise and slice into 1 inch thick slices
  3. Remove seeds
  4. Spray with olive oil or drizzle oil over squash slices
  5. Season with salt and pepper to taste
  6. Roast for 30 minutes until golden turning over after 15 minutes
  7. Prepare arugula on a platter and place squash slices on top. Sprinkle pomegranate seeds and drizzle balsamic glaze to dress the salad

** for an added pop of flavor, shave Parmesan cheese or sprinkle toasted pumpkin seeds on top.