Roasted Acorn Squash with Arugula Salad
Ingredients
The squash
-
2
whole
acorn squash
-
Cooking Spray
The salad
-
2 ½
cups
arugula
-
⅓
cup
dried cherries
-
¼
cup
finely chopped pistachios
-
2
oz.
goat cheese
The dressing
-
2
tablespoons
white balsamic
-
2
tablespoons
olive oil
-
1
teaspoon
raw honey
-
to taste
salt & pepper
Instructions
- Preheat the oven to 400 degrees.
- Prepare the acorn squash by halving, removing seeds, and slicing into 1-inch half moons.
- Spray the tops of the acorn squash with cooking spray and lightly season with salt.
- Bake the squash for 30-35 minutes until tender, turning halfway through.
- While the squash is baking, roll the goat cheese into small balls and coat with chopped pistachios. Refrigerate until ready to use.
- In a small bowl, whisk together the white balsamic, olive oil, honey, salt, and pepper to make the dressing.
- In a medium bowl, combine the arugula, dried cherries, goat cheese balls, and dressing, and toss lightly to coat.
- Once the squash is done, place it on a platter and top with the arugula salad before serving.
Nutrition Facts (estimated)
Servings
4-6
Calories
191
Total fat
8g
Total carbohydrates
28g
Total protein
4g
Sodium
94mg
Cholesterol
9mg
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