Roasted Acorn Squash, Pomegranate and Arugula Salad

(From this week's Biggest Loser. I kind of like squash and we have a few pomegranates so this one tempts me.)

Prep time is only 10 minutes and cook time is 15.
Serves 4.

2 tablespoons olive oil, divided
2 teaspoons sherry vinegar
1 shallot, cut into thin slices
½ large acorn squash (about 18 ounces), peeled, halved, seeds removed, cut into 1 inch wedges
2 cloves garlic
2 spring thyme
4 cups wild arugula
1 tablespoon pomegranate seeds
1 tablespoon toasted pine nuts

Preheat oven to 350F.

Toss acorn squash with 1 tablespoon oil, garlic cloves, and thyme. Season with salt and pepper.

Place contents of bowl on baking sheet and put in center rack of oven. Cook until squash is tender and edges begin to caramelize, approx 15 minutes.

Remove from oven and set aside.

To make vinaigrette: place vinegar in small mixing bowl, while whisking, slowly pour in remaining 1 tablespoon of oil to emulsify. Add shallots and season to taste.

In a large mixing bowl, toss arugula with vinaigrette and pomegranate seeds.

Place arugula on four serving plates, divide the squash among the plates and tuck them in between the leaves. Garnish with the toasted pine nuts.

Nutrition Facts: Calories 140; Total Fat g 8; Sat Fat g 1; Cholesterol mg 0; Sodium mg 220; Total Carb g 17; Dietary Fiber g 5; Sugar g 4; Protein g 2.