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
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”
Great flavor combination–Sounds delicious! I made this great Moroccan-style stuffed acorn squash over the weekend.
thanks much, love the Moroccan spices, have done it with chicken, chermoula salmon, ect thanks