Autumn Farmer's Market Salad

Name: Autumn Farmer's Market Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 113 grams arugula (about 8 cups lightly packed); 1 liters 1/2-inch cubes peeled seeded butternut squash (from about one 2-pound squash); 6 servings Coarse kosher salt; 2 teaspoons fresh lemon juice; 2 Tbsps extra-virgin olive oil; 2 Tbsps orange juice; 2 teaspoons pomegranate molasses; 118 milliliters pomegranate seeds; 1 pinch Pinch of dried crushed red pepper; 2 Tbsps walnut oil or other nut oil; 118 milliliters walnuts, toasted, coarsely chopped

You can never have too many side dish recipes, so give Autumn Farmer's Market Salad a try. One portion of this dish contains about 3g of protein, 15g of fat, and a total of 208 calories. This recipe serves 6. This recipe covers 14% of your daily requirements of vitamins and minerals. If you have pomegranate seeds, walnut oil, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, whole 30, and vegan diet.

Instructions

Preheat oven to 450°F. Toss squash, oliveoil, and crushed red pepper on largerimmed baking sheet.

Ingredients you will need

Red Pepper Flakes

Squash

Equipment you will use

Baking Sheet

Oven

Sprinkle with coarsesalt. Roast 15 minutes. Using spatula,turn squash over. Roast until edges arebrowned and squash is tender, about 15minutes longer.

Ingredients you will need

Squash

Equipment you will use

Spatula