Autumn Farmers' Market Salad
"Roasting the squash gives it a sweet, caramelized flavor, which balances the peppery arugula and tangy pomegranate seeds...."
INGREDIENTS
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4 1/2 to 5 cups 1/2-inch cubes peeled seeded butternut squash (from about one 2-pound squash)
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2 tablespoons extra-virgin olive oil
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Pinch of dried crushed red pepper
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Coarse kosher salt
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2 tablespoons orange juice
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1 1/2 tablespoons walnut oil or other nut oil
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1 1/2 teaspoons fresh lemon juice
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4 ounces arugula (about 8 cups lightly packed)
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1/2 cup walnuts, toasted, coarsely chopped
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1/2 cup pomegranate seeds
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2 teaspoons pomegranate molasses*
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