Autumn Farmers' Market Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons orange juice
- 1 1/2 teaspoons fresh lemon juice
- coarse kosher salt
- 1/2 cup pomegranate seeds
- pinch of dried crushed red pepper
- Carbohydrate 19 g(6%)
- Fat 10 g(15%)
- Fiber 3 g(13%)
- Protein 2 g(4%)
- Saturated Fat 1 g(5%)
- Sodium 11 mg(0%)
- Calories 162
Preparation Preheat oven to 450°F. 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. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. 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 roomtemperature squash over salad. Drizzle with pomegranate molasses and serve. A thick pomegranate syrup; available at some supermarkets and at Middle Eastern markets, and from adrianascaravan.com.
Preparation Preheat oven to 450°F. 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. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. 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 roomtemperature squash over salad. Drizzle with pomegranate molasses and serve. A thick pomegranate syrup; available at some supermarkets and at Middle Eastern markets, and from adrianascaravan.com.
