ACORN SQUASH AND POMEGRANATE SALAD

Ingredients:

• 1 acorn squash

• 1 pomegranate

• 1 cup of arugula

• 1/2 cup of cooked quinoa

• 2 tbsp of olive oil

• 2 tbsp of lemon juice

• 1 tsp of honey

• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400 degrees.

2. Cut the acorn squash in half and scoop out the seeds.

3. Brush the squash with olive oil and season with salt and pepper.

4. Place the squash on a baking sheet and roast in the oven for 30-35 minutes, or until it is tender.

5. While the squash is roasting, remove the seeds from the pomegranate and set aside.

6. In a small bowl, whisk together the olive oil, lemon juice, honey, and a pinch of salt and pepper to make the dressing.

7. When the squash is done roasting, let it cool slightly and then cut it into bite-sized pieces.

8. In a large bowl, combine the arugula, quinoa, roasted squash, and pomegranate seeds.

9. Drizzle the dressing over the salad and toss to coat.

10. Divide the salad between two plates and enjoy.