A mouthful of fall flavors!
I am not a huge fan of blue cheese, but my husband loves it. So any time I add it to a salad, he is completely on board. This was an amazing dinner; even my father-in-law gave me compliments on it. The warmth and sweetness of the acorn squash was the key to this dish.
Ingredients
1/4 cup pumpkin seeds
1/4 cup pecans (chopped or halved)
1-2 garlic cloves (sliced)
1 yellow onion (sliced)
1 acorn squash (seeds removed; cut in chunks)
4 tbsp olive oil
salt & pepper to taste
4 cups arugula
3oz blue cheese crumbles
Directions
Step 1
On a baking sheet lined with tin foil, lay out the pumpkin seeds, pecans, garlic, onion and acorn squash. Drizzle the olive oil all over and sprinkle the salt and pepper evenly.
Step 2
Give it all a big stir on the pan and evenly distribute the pieces all over the pan. Bake at 375 degrees for 20 minutes.
Step 3
Meanwhile, assemble the arugula onto three plates. Top with blue cheese and the warm sheet pan medley. I suggest either eating this with no dressing or drizzling a light vinaigrette (or just some apple cider vinegar) on top.
Serves: 3
Nutrition Facts:
Calories: 420 Carbs: 24g (Net Carbs: 17g) Fat: 33g Protein: 10g
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