Ingredients
- 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 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*
Description
Roasting The Squash Gives It A Sweet, Caramelized Flavor, Which Balances The Peppery Arugula And Tangy Pomegranate Seeds In This Salad Straight From The Autumn Farmers' Market.
Bon Appetit Magazine
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