- 6
Ingredients
- 1 , 2 lbs. butternut squash, peeled, seeded, cut into 1/2 inch cubes or 4 cups pre-pared butternut squash cubes (found in the produce section of the market)
- 1 Tbsp. olive oil
- Pinch of red pepper flakes
- 1/2 tsp. sea salt
- 2 Tbsp. orange juice
- 2 Tbsp. pomegranate juice
- 1 Tbsp. walnut oil or olive oil
- 1 Tbsp. water
- 1/2 tsp. each salt and fresh black pepper
- 1 bag Dole arugula salad mix
- 1/4 cup walnuts, chopped, toasted
- 1/2 cup pomegranate seeds (can use dried cranberries as well)
- 3 Tbsp. pomegranate molasses
Preparation
Step 1
Preheat oven to 400 degrees F. Toss squash cubes with olive oil, red pepper flakes and salt. Spread on foil covered baking sheet and roast in oven for 30-40 minutes until tender and golden. Set aside to cool. (Can be made a day ahead.)
Whisk juices, walnut oil, water, salt and pepper in small bowl. Set aside until serving time.
When ready to serve, toss arugula with dressing, place arugula in platter, and arrange butternut squash on top. Sprinkle salad with chopped walnuts, pomegranate seeds, and drizzle with pomegranate molasses.
Note: If pomegranate molasses is unavailable in your area, place 1 cup Pomegranate juice in sauce pan and reduce over low heat for 20 minutes until thick and syrupy. Watch carefully to not burn due to natural sugar content.