Roasted Acorn Squash and Arugula Salad Recipe | @Atkins
A vibrant fall salad with roasted acorn squash, peppery arugula, feta, pomegranate, and pumpkin seeds—tossed in a maple-balsamic dressing for the perfect sweet-savory balance.
Ingredients
- 1 (431g) acorn squash, 4-inch diameter
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 5 ounces baby arugula
- cup (113g) crumbled feta cheese
- cup (87g) pomegranate arils
- 1/3 cup (39g) roasted pumpkin seeds
- For the dressing:
- 3 tablespoons balsamic vinegar
- tablespoons sugar-free maple flavor syrup
- 2 teaspoons Dijon mustard
- teaspoon salt
- teaspoon pepper
- 6 tablespoons olive oil
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