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Ingredients

  • 3 cups diced butternut squash
  • 1/4 cup Roche Bros. olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup sliced almonds
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Roche Bros. honey
  • 1 package (5 ounces) baby arugula
  • 1/4 cup pomegranate seeds

DIRECTIONS

  1. Preheat oven to 450°. Line rimmed baking pan with parchment paper. In large bowl, toss squash, 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; spread on prepared pan. Roast squash 20 minutes or until tender.
  2. In large skillet, toast almonds over medium heat 3 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
  3. In small bowl, whisk lemon juice, honey, and remaining 3 tablespoons oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Makes about 6 tablespoons.
  4. In large bowl, toss arugula, roasted squash and lemon juice mixture. Serve salad topped with pomegranate seeds and almonds. Makes about 8 cups.

NUTRITION
  • 1 cup
  • 112 Calories
  • 8g Fat (1g Saturated)
  • 0mg Cholesterol
  • 153mg Sodium
  • 9g Carbohydrates
  • 2g Fiber
  • 2g Protein

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