Roasted Squash and Pomegranate Seeds on Arugula
Delight your guests with this beautiful, seasonal dish bursting with beta-carotene and vitamin C.
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Cooking tools:
- Baking sheet
- Oven
- Chef's knife
- Cutting board
Ingredients
- 3 tablespoons fresh orange juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon ground cardamom
- 1 medium (1.5 to 2 pounds) acorn squash, seeded, cut into 12 wedges
- Olive oil cooking spray
- Salt
- pepper
- 3 1/2 - 4 ounces arugula
- 3/4 cup fresh pomegranate seeds
- 2 tablespoons pine nuts, toasted
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