Autumn Farmer's Market Salad
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.
Preheat oven to 450°F. Toss squash, oliveoil, and crushed red pepper on largerimmed baking sheet.
Sprinkle with coarsesalt. Roast 15 minutes. Using spatula,turn squash over. Roast until edges arebrowned and squash is tender, about 15minutes longer.
Sprinkle with coarse salt.DO AHEAD: Can be made 2 hours ahead.
Let stand at room temperature.
Whisk orange juice, walnut oil, andlemon juice in large shallow bowl. Seasonto taste with salt and pepper.
Add arugula,walnuts, and pomegranate seeds; tossto coat. Season to taste with coarsesalt and pepper. Spoon warm or roomtemperaturesquash over salad.
Drizzlewith pomegranate molasses and serve.
* A thick pomegranate syrup; available atsome supermarkets and at Middle Easternmarkets, and from adrianascaravan.com.