Roasted Squash and Pomegranate Seeds on Arugula
 Roasted
Squash and Pomegranate Seeds on ArugulaOctober, 2006 Serves 6 / 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. 3 tablespoons fresh orange juice 2 tablespoons balsamic vinegar 1 tablespoon extra-virgin olive oil 1/4 teaspoon ground cardamom 1 medium acorn squash (1 1/2–2 pounds), 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 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. —Elisa Bosley 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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