Roasted Squash, Pomegranate & Arugula Salad - Recipe from Price Chopper
Roasted Squash, Pomegranate & Arugula Salad
This vibrant Roasted Squash, Pomegranate & Arugula Salad features tender butternut squash and crisp arugula tossed in a zesty honey-lemon dressing, garnished with crunchy almonds and sweet pomegranate arils. Found in our 2024 Fall Gatherings Magazine.
This vibrant Roasted Squash, Pomegranate & Arugula Salad features tender butternut squash and crisp arugula tossed in a zesty honey-lemon dressing, garnished with crunchy almonds and sweet pomegranate arils. Found in our 2024 Fall Gatherings Magazine.
- 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 and roast 20 minutes or until tender.
- In large skillet, toast almonds over medium heat 3 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
- 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.
- In large bowl, toss arugula, roasted squash and lemon juice mixture; serve topped with pomegranate arils and almonds. Makes about 8 cups.
