Author – Silvia lemon
Preparation Time – twenty minutes
Cooking length – twenty two
Total Time Taken – forty-two minutes
Category – Weight loss salad
Cuisine – American
Diet – Veg
Calories: 341 kcal
Ingredients for Roasted Autumn Squash weight loss Salad
- One acorn fresh squash
- Four small bowls greens of spinach and romaine
- Half bowl of pomegranate arils
- Three fourth of pecan halves
- One tsp salt (to taste)
- Two TBS of brown sugar
- One TBS cinnamon
- olive oil cooking spray
- Half bowl of apple vinaigrette
(Read More – Antipasti weight loss Salad)
Directions
- Preheat the oven to 400 and line one cookie sheet with foil
- Rinse the acorn fresh squash, then cut it in half and scoop out the seeds and strings
- Continue to cut your acorn fresh squash every half inch for slices, and lay them out flat on the foil.
- Spray each slice with olive oil; sprinkle them with salt, cinnamon, and brown sugar.
- Bake for 12 minutes, remove them from the oven, turn over, and continue to bake for another ten to 12 minutes until fork tender.
- While squash is roasting, rinse and toss the greens, then lay them out on a plate
- While squash is roasting, toast pecan halves by spreading them flat in a dry saucepan and warm over medium heat for five to 6 minutes until slightly darkened. Shake the pan every 1 to 2 minutes. Remove from heat and spread over greens.
- Sprinkle the pomegranate arils over pecans and greens.
- When acorn squash is fork tender, remove it from the oven, and lay over the greens.
- Serve with warm apple vinaigrette.