1 acorn squash
2 tablespoons extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
6 cups baby arugula
1 avocado
3 Persian cucumbers
1 shallot
½ cup pomegranate seeds
3 tablespoons extra-virgin olive oil
1½ tablespoons balsamic vinegar
½ teaspoon salt
¼ teaspoon black pepper
½ cup crumbled feta cheese
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Carefully cut the squash in half lengthwise and use a spoon to scoop out the seeds. Discard the seeds.
1 acorn squash
knife
chopping board
spoon
Place the squash halves flat side down on the chopping board and cut them lengthwise into ½-inch-thick slices.
Arrange the squash slices on the June Pan on their sides with space between each slice.
June Pan
Drizzle the oil and sprinkle the salt and pepper evenly over the squash.
2 tablespoons extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
measuring spoons
Place the squash on the middle shelf of the June Oven. Roast the squash until it is very tender and golden brown, about 17 minutes. June will notify you when the squash is done. Remove the squash from the June Oven and set aside.
June Oven
Put the arugula in a large bowl and arrange the sliced avocado, cucumbers and shallot over the leaves. Sprinkle the pomegranate seeds over the salad.
6 cups baby arugula
1 avocado
3 Persian cucumbers
1 shallot
½ cup pomegranate seeds
large bowl
measuring cups
Arrange the squash over the salad.
Drizzle the oil and vinegar over the salad.
3 tablespoons extra-virgin olive oil
1½ tablespoons balsamic vinegar
Sprinkle the salt, pepper and feta over the salad and serve immediately.
½ teaspoon salt
¼ teaspoon black pepper
½ cup crumbled feta cheese
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