This salad combines some of the season’s best tastes onto one plate!
4-3/4 cups peeled, seeded and ½-inch cubed butternut squash (~one 2-pound squash)
2 tbsp. extra-virgin olive oil
1/4 tsp. dried crushed red pepper
1/2 tsp. coarse kosher salt
2 tbsp. orange juice, unsweetened
1-½ tbsp. walnut oil or other nut oil
1/2 tbsp. fresh lemon juice
4 oz. arugula (about 8 cups, lightly packed)
1/2 cup walnuts, toasted, coarsely chopped
1/2 cup pomegranate seeds
2 tsp. pomegranate molasses*
Preheat oven to 450 degrees F. Toss squash, olive oil, and crushed red pepper on a large, rimmed baking sheet. Sprinkle with coarse salt. Roast 15 minutes. Using spatula, turn squash over. Roast until edges are browned and squash is tender, about 15 minutes longer. Note that this step can be made two hours ahead. Let stand at room temperature.
Whisk orange juice, walnut oil, and lemon juice in large shallow bowl. Season with pepper (to taste) and add arugula, walnuts, and pomegranate seeds; toss to coat. Spoon the warm (or room temperature) squash over salad. Drizzle with pomegranate molasses and serve.
* A thick pomegranate syrup; available at some supermarkets, Middle Eastern markets and from adrianascaravan.com.
Nutrition Facts per Serving:
Total Fat: 15g
Saturated Fat: 1.5g
Trans Fat: 0g
Total Carbohydrates: 19g