Autumn Farmer's Market Salad


  • Pinch of dried crushed red pepper
  • Coarse kosher salt
  • 2 tablespoons orange juice
  • 1 ½ tablespoons walnut oil or other nut oil
  • 1 ½ teaspoons fresh lemon juice
  • 4 ounces arugula (about 8 cups lightly packed)
  • ½ cup walnuts, toasted, coarsely chopped
  • + 4 more ingredients
    • ½ cup pomegranate seeds
    • 2 teaspoons pomegranate molasses*
    • 4 ½ to 5 cups ½-inch cubes peeled seeded butternut squash (from about one 2-pound squash)
    • 2 tablespoons extra-virgin olive oil

1. Preheat oven to 450°F. Toss squash, olive oil, and crushed red pepper on large rimmed baking sheet. Sprinkle with coarse salt. Roast 15 minutes. Using spatula, turn squash over. Roast until edges are browned and squash is tender, about 15 minutes longer. Sprinkle with coarse salt. DO AHEAD: Ca...

View full recipe at SpringPad


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