Pomegranate, Acorn Squash, Arugula Salad
User Reviews
5
Pomegranate, Acorn Squash, Arugula Salad
Description
Pomegranate, Acorn Squash, Arugula Salad combines wedges of acorn squash that are browned in butter then oven-roasted with fresh arugula leaves, pomegranate seeds, and toasted pine nuts. The accompanying dressing is made by whisking pomegranate juice with balsamic and red wine vinegar, salt, pepper, and olive oil, providing a fruity acidic complement.
The cooking technique browns the squash in butter before roasting, which adds depth to its naturally sweet flavor and a tender texture. The fresh arugula contributes a peppery bite, while pomegranate seeds add bursts of tart juiciness, and pine nuts offer a subtle crunch. The dressing's fruitiness binds the salad components without overpowering.
This salad can be plated by dividing the strings of greens, seeds, and nuts, topping with the squash wedges and extra dressing as needed. It suits a seasonal menu featuring robust flavors and contrasting textures.
Ingredients
POMEGRANATE DRESSING
- 6 tablespoons pomegranate juice
- 1 ½ tablespoons balsamic vinegar
- 1 ½ tablespoon red wine vinegar
- 8 tablespoons olive oil
- salt
- black pepper
ACORN SQUASH
- 2 tablespoons butter unsalted
- 2 acorn squash halved, seeded and cut into wedges
- 1 pound arugula for salad
- 1 ½ cup pomegranate seeds
- ¼ cup pine nuts roasted
Instructions
POMEGRANATE DRESSING
- Whisk together the pomegranate juice, vinegars, salt and pepper. Add olive oil and whisk again. Re-whisk when ready to use.
ACORN SQUASH
- Preheat oven to 425° F
- Melt 2 tablespoons butter in a large non-stick skillet over medium-high heat. Add as many wedges as you can: you may have to do this twice to not overcrowd the skillet. Cook until brown on each side, 5 minutes.
- Transfer squash wedges to a rimmed baking sheet and season with salt and pepper. Place in the hot oven and bake for 20 minutes.
- Mix arugula, pomegranate seed and pine nuts in a large bowl. Drizzle half of the dressing. Divide among plates, top with squash and some more dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 8mg | 3% |
| Sodium | 22mg | 1% |
| Potassium | 705mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1828IU | 37% |
| Vitamin C | 23mg | 26% |
| Calcium | 129mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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