Delicious Living
  • 3 tablespoons fresh orange juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon ground cardamom
  • 1 medium (1.5 to 2 pounds) acorn squash, seeded, cut into 12 wedges
  • Olive oil cooking spray
  • Salt and pepper
  • 3 1/2 - 4 ounces arugula
  • 3/4 cup fresh pomegranate seeds
  • 2 tablespoons pine nuts, toasted

Roasted Squash and Pomegranate Seeds on Arugula

Elisa Bosley | Delicious Living
  • Serves: 6 people
  • Calories per serving: 113

Delight your guests with this beautiful, seasonal dish bursting with beta-carotene and vitamin C. Serving tip: For easier eating, remove the squash rind with a paring knife just before serving.

  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.

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

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