Roasted Butternut Squash, Pomegranate And Walnut Salad

Ingredients

4 1/2 to 5 cups 1/2-inch cubes peeled seeded butternut squash (from about one 2-pound - 900g - squash)

2 tablespoons extra-virgin olive oil

Pinch of dried crushed red pepper

Coarse kosher salt

2 tablespoons orange juice

1 1/2 tablespoons walnut oil or other nut oil

1 1/2 teaspoons fresh lemon juice

4 ounces arugula (about 8 cups lightly packed)

1/2 cup walnuts, toasted, coarsely chopped

1/2 cup pomegranate seeds

2 teaspoons pomegranate molasses*

*A thick pomegranate syrup; available at some supermarkets and at Middle Eastern markets, and from adrianascaravan.com.

Http://www.bonappetit.com/recipes/cookingclub/2008/10/roasted_butternut_squash_pomegranate_and_walnut_salad

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