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.

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