Roasted Squash and Arugula Salad
Ingredients
2 lbs.
butternut squash, peeled, seeded and cut into ½" cubes
2 tbsp.
Kowalski's Extra Virgin Olive Oil
1 tsp.
kosher salt, divided
½ tsp.
freshly ground Kowalski's Black Peppercorns, divided
¼ tsp.
crushed red pepper flakes
2 tbsp.
Kowalski's Signature Freshly Squeezed Orange Juice
1 ½ tbsp.
walnut oil
1 ½ tsp.
Kowalski's Freshly Squeezed Lemon Juice
8 cups (about 8 oz.)
arugula, washed in very cold water and thoroughly spun dry
½ cup
shelled walnuts, toasted, coarsely chopped
½ cup
fresh pomegranate seeds
2 tsp.
pomegranate molasses
Directions
- Preheat oven to 450°.
- On a rimmed nonstick 15x12" baking sheet, toss squash with olive oil; season with ½ tsp. salt, ¼ tsp. black pepper and red pepper flakes.
- Roast squash in preheated oven until edges are browned and squash is tender (about 25 min.), turning once.
- In a large salad bowl, whisk together orange juice, walnut oil and lemon juice; season with remaining salt and black pepper.
- Add arugula, walnuts and pomegranate seeds to the bowl; toss to coat. Adjust seasoning, if desired.
- Mound dressed salad on 6 serving plates; top with squash and drizzle with molasses.
Find It!
- Ready-to-use diced squash and fresh pomegranate seeds are available seasonally in the Prepared Produce Section.
- Kowalski's Freshly Squeezed Orange and Lemon Juices are available in the Produce Department.
