Roasted Acorn Squash and Arugula Salad
11.9g
Net Carbs
6.1 g
Protein
23.3 g
Fat
2.8g
Fiber
280
Calories
Cooking tip: Sweetness from roasted squash, pomegranate, and maple balsamic dressing balance peppery flavors from arugula in this delightful harvest season salad. Once roasted, the skin of acorn squash becomes deliciously tender, adding a wonderful texture to this salad.
Ingredients:
- 1 (431g) acorn squash, 4-inch diameter
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 5 ounces baby arugula
- 3/4 cup (113g) crumbled feta cheese
- 1/2 cup (87g) pomegranate arils
- 1/3 cup (39g) roasted pumpkin seeds
For the dressing:
- 3 tablespoons balsamic vinegar
- 1 1/2 tablespoons sugar-free maple flavor syrup
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 tablespoons olive oil
Directions:
- Heat oven to 425°F.
- Cut squash in half, scrape out the seeds, and cut into ½-inch thick half-moon slices. Place on a rimmed baking sheet and drizzle with 1 tablespoon olive oil. Spread oil evenly over both sides of squash slices and then sprinkle both sides with salt. Roast for 15 minutes, flip each squash slice and roast for 15 minutes more, until flesh is tender and golden brown.
- While squash is roasting, make the dressing. In a small bowl whisk together vinegar, maple flavor syrup, mustard, salt and pepper until very well combined. Add olive oil in a thin stream while whisking until fully incorporated.
- Arrange arugula on a large platter, scatter crumbled feta cheese, pomegranate arils, roasted pumpkin seeds, and roasted squash slices over the top. One serving is about 24 grams arugula, 38 grams roasted squash, 19 grams feta cheese, 14 grams pomegranate arils, 6.5 grams roasted pumpkin seeds, and 2 tablespoons dressing.
