Autumn Farmers Market Salad

Photo by Nigel Cox

from Bon Appétit, October 2008
via Lexie Mork-Ulnes and Sisi Damner

makes 6 servings

4 1/2 to 5 cups peeled and seeded butternut squash, cut into 1/2-inch cubes
(from about one 2-pound squash)
2 tablespoons extra-virgin olive oil
pinch or two of 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

Preheat oven to 450 degrees.

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.

Whisk orange juice, walnut oil, and lemon juice in large shallow bowl. Season to taste with salt and pepper. Add arugula, walnuts and pomegranate seeds; toss to coat. Season to taste with coarse salt and pepper. Spoon warm or room temperature squash over salad. Drizzle with pomegranate molasses and serve.

Roasting the squash gives it a sweet, caramelized flavor, which balances the peppery arugula and tangy pomegranate seeds.

If you can’t find (or don’t have) pomegranate molasses, cranberry juice concentrate is an acceptable substitute.

This would be great for a pot luck... really unique and delicious. The flavors are great together, and it's nice to have a different dressing in the repertoire. The walnut oil and lightly toasted nuts are very complementary