- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 117.8
- Total Fat: 8.4 g
- Cholesterol: 0.0 mg
- Sodium: 8.7 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 1.2 g
- Protein: 1.5 g
Roasted Acorn Squash Arugula SaladSubmitted by: KEEKBEAN
IntroductionCurtis Stone's recipe from the biggest loser Curtis Stone's recipe from the biggest loser
2 tablespoons olive oil, divided
2 teaspoons sherry vinegar
1 shallot, cut into thin slices
1/2 large acorn squash (about 18 ounces), peeled, halved, seeds removed, cut into 1 inch wedges
2 cloves garlic
2 spring thyme
4 cups wild arugula
1 tablespoon pomegranate seeds
1 tablespoon toasted pine nuts
Toss acorn squash with 1 tablespoon oil, garlic cloves, and thyme. Season with salt and pepper.
Place contents of bowl on baking sheet and put in center rack of oven. Cook until squash is tender and edges begin to caramelize, approx 15 minutes.
Remove from oven and set aside.
To make vinaigrette: place vinegar in small mixing bowl; while whisking, slowly pour in remaining 1 tablespoon of oil to emulsify. Add shallots and season to taste.
To assemble: In large mixing bowl, toss arugula with vinaigrette and pomegranate seeds.
Place arugula on four serving plates, divide the squash among the plates and tuck them in between the leaves. Garnish with the toasted pine nuts.
Number of Servings: 4
Recipe submitted by SparkPeople user KEEKBEAN.