Autumn Farmers' Market Salad

4.2(47)

Roasting the squash gives it a sweet, caramelized flavor, which balances the peppery arugula and tangy pomegranate seeds.

by Amelia Saltsman·published 2008-09-04

Servings

Makes 6 servings

Total time

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Calories / serving

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Ingredients (11)

serves

4 1/2 to 5 cups 1/2-inch cubes peeled seeded butternut squash (from about one 2-pound squash)
2 tablespoons extra-virgin olive oilolive-oil
Pinch of dried crushed red pepperbell-pepper
Coarse kosher saltsalt
2 tablespoons orange juiceorange-juice
1 1/2 tablespoons walnut oil or other nut oiloil
1 1/2 teaspoons fresh lemon juicelemon-juice
4 ounces arugula (about 8 cups lightly packed)arugula
1/2 cup walnuts, toasted, coarsely choppedwalnut
1/2 cup pomegranate seedspomegranate
2 teaspoons pomegranate molasses*pomegranate

Instructions (3 steps)

01Preheat oven to 450°F. Toss squash, olive oil, and crushed red pepper on 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. Sprinkle with coarse salt. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
02Whisk orange juice, walnut oil, and lemon juice in large shallow bowl. Season to taste with salt and pepper. Add arugula, walnuts, and pomegranate seeds; toss to coat. Season to taste with coarse salt and pepper. Spoon warm or roomtemperature squash over salad. Drizzle with pomegranate molasses and serve.

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Not rich — missing servings, total time, or calories.