Roasted Squash, Pomegranate & Arugula Salad

Roasted Squash, Pomegranate & Arugula Salad

Prep: 10 minutes
Roast: 20 minutes • Makes: 8 (1 cup) servings

3 cups diced butternut squash (save time with
pre-cut butternut squash from the produce department)
1/4 cup Weis Quality Pure Olive Oil
1/2 tsp. Weis Quality Iodized Salt
1/4 tsp. Weis Quality Black Pepper
1/4 cup sliced almonds
2 Tbsp. fresh lemon juice
1 Tbsp. Weis Quality 100% Pure Honey
1 package (5 ounces) Weis Organics Baby Arugula
1/4 cup fresh pomegranate arils (seeds)

1. Preheat oven to 450°. Line a rimmed baking pan with parchment paper. In a large bowl, toss squash, 1 tablespoon oil, ¼ teaspoon salt and 1/8 teaspoon pepper; spread on prepared pan. Roast squash 20 minutes or until tender.

2. In a large skillet, toast almonds over medium heat 3 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.

3. In a small bowl, whisk lemon juice, honey, and remaining 3 tablespoons oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Makes about 6 tablespoons.

4. In same large bowl, toss arugula, roasted squash and lemon juice mixture. Serve salad topped with pomegranate arils and almonds.

Approximate nutritional values per serving:
112 Calories, 8g Fat (1g Saturated), 0mg Cholesterol, 153mg Sodium,
9g Carbohydrates, 2g Fiber, 4g Sugars, 2g Protein