Roasted Acron Squash, Pomegranate, & Arugula Salad (Biggest Loser)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 129.3
  • Total Fat: 8.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 9.3 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 2.1 g
  • Protein: 1.9 g

View full nutritional breakdown of Roasted Acron Squash, Pomegranate, & Arugula Salad (Biggest Loser) calories by ingredient
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Introduction

From BL January 2010 From BL January 2010
Number of Servings: 4

Ingredients

    2 Tbsp Olive Oil, 2 tbsp
    2 teasp SHERRY WINE VINEGAR
    1 Shallot, cut into think slices
    2 cloves Garlic
    2 sprigs Thyme, fresh
    1/2 Large Acron Squash (18 oz), peeled, halved, seeded,
    cut into 1 inch wedges
    4 C Arugula
    1 T toasted Pine Nuts,
    1 T pomegranate seeds


Directions

Preheat oven to 350F.
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 FAIRGOALS.

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