Autumn Farmer's Market Salad

Autumn Farmer's Market Salad
Photo by Nigel Cox


  • 5 cups butternut squash
  • 1 ½ teaspoons fresh lemon juice
  • 2 teaspoons pomegranate molasses*
  • ½ cup pomegranate seeds
  • 1 ½ tablespoons walnut oil or other nut oil
  • Coarse kosher salt
  • 4 ounces arugula
  • + 4 more ingredients
    • pinch dried crushed red pepper
    • ½ cup walnuts
    • 2 tablespoons orange juice
    • 2 tablespoons extra-virgin olive oil

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: Can b...

View full recipe at Epicurious


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