Autumn Farmer's Market Salad

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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