Autumn Farmers' Market Salad

Name: Autumn Farmers' 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-lb 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

Autumn Farmers' Market Salad might be just the side dish you are searching for. This gluten free, whole 30, and vegan recipe serves 6. One serving contains 208 calories, 3g of protein, and 15g of fat. Head to the store and pick up pomegranate seeds, pepper, coarse kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 450F. Toss squash, olive oil, and crushed red pepper on large rimmed baking sheet.

Ingredients you will need

Red Pepper Flakes

Olive Oil

Squash

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Coarse Salt

Squash

Equipment you will use

Spatula

Sprinkle with coarse salt. DO AHEAD Can be made 2 hours ahead.

Ingredients you will need

Coarse Salt

Let stand at room temperature.

Whisk orange juice, walnut oil, and lemon juice in large shallow bowl. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Orange Juice

Lemon Juice

Walnut Oil

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Pomegranate Seeds