SKIN NOURISHMENT: Showcasing Winter Squash and Pomegranate Seeds

The saying goes "we are what we eat"; and we are.  This is so true when it comes to our skin.  Since the skin is our largest organ it stands to reason what we eat will affect our skin.  We now know that an array of colorful vegetables and fruits are good for usMany are rich in antioxidants which help fight free radical damage (I will get into this in an upcoming blog post).  So with fall upon us, bringing an array of beautiful vegetablesI thought sharing a recipe for one of my favorite side dishes would be fun.

I found this recipe on Epicurious.com a few years ago and changed it up a bit to fit my likes. I replaced the Dandelion greens, which are a spring green, with the arugula; swapped out the delicata squash for the acorn and lastly switched the pine nuts for pumpkin seeds.  The change of the pumpkin seeds for pine nuts was done because I have found finding pine nuts that are not exported from China very difficult and costly.  The pine nuts from China seem to leave a metallic taste in my mouth.  Also pumpkin seeds seem to fit with the fall and are very rich in vitamin, antioxidants and protein.

ARUGULA SALAD WITH POMEGRANATE SEEDS, PUMPKIN SEEDS AND ACORN SQUASH

Ingredients

3 tablespoons pomegranate juice

1 1/2 tablespoons balsamic vinegar

3 tablespoons extra-virgin olive oil

1 tablespoons butter, divided

 1 medium acorn squash, halved, seeded, cut intowedge

1 pound arugula greens, thick stems trimmed, leaves cut into 2-inch lengths (about 12 cups)

3/4 cups pomegranate seeds

1/4 pumpkin seeds, toasted

Preparation

  1. Whisk pomegranate juice and vinegars in bowl. Gradually whisk in oil. Season with salt and pepper. Rewhisk before using.
  2. Melt 1 teaspoons butter in heavy large nonstick skillet over medium-high heat. Add 1/3 of squash wedges. Cook until browned on both sides, about 5 minutes total. Transfer squash wedges to rimmed baking sheet. Repeat 2 more times with remaining butter and squash wedges. Sprinkle squash with salt and pepper. (Can be prepared 6 hours ahead. Let stand at room temperature.)
  3. Preheat oven to 450°F. Transfer squash to oven; bake 20 minutes.
  4. Mix greens, pomegranate seeds, and pine nuts in large bowl. Toss with half of dressing. Divide among plates; top with squash. Drizzle with dressing.

If you are not Vegan adding some goat cheese or feta makes a nice accompaniment.