Acorn Squash, Arugula and Pomegranate Salad

Acorn, Pomegranate, Arugula Salad


Cut acorn into rings ¾ inch thick.

Rub with maple syrup, olive oil, salt and pepper

Roast in oven 30 minutes at 350 degrees until fork tender


In large mixing, add the following

One orange, peeled and cut into segments

4 ounces arugula

4 strips bacon, diced and cooked to crispy

one pomegranate, seeds removed

6 ounces cooked green lentils

4 ounces goat cheese, crumbled

sherry vinegar

extra virgin olive oil

salt and pepper

mix above ingredients and dress lightly with sherry vinegar and olive oil

season and serve inside the squash ring.

2 Replies to “Acorn Squash, Arugula and Pomegranate Salad”

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