Today is the first official day of Fall, and it's finally time to put away those light Summer recipes and start using Fall's favorites! Over the weekend, I combined butternut squash and pomegranate to make a scrumptious, hearty salad. With the creamy squash, crisp pomegranate seeds, and tart roasted-walnut vinaigrette, each bite was perfectly balanced.
This salad is simple, but requires a little time to prepare the squash. It makes a delicious side or vegetarian meal. Next time I plan on heating the dressing, so when I pour it over the salad the lettuce will wilt. If you want to add this salad to your first Fall feast, read more.
4 1/2 to 5 cups 1/2-inch cubes peeled, seeded butternut squash (from a 2-pound squash) Serves 8.
2 tablespoons extra-virgin olive oil
1/4 cup brown sugar
1/2 tsp dried crushed red pepper
Coarse kosher salt
4 tablespoons orange juice
1 1/2 tablespoons walnut oil or other nut oil
3 teaspoons fresh lemon juice
8 cups lightly packed arugula, spinach, or green-leaf lettuce
1/2 cup walnuts, toasted, coarsely chopped
1/2 cup pomegranate seeds (tips on seeding)
4 1/2 to 5 cups 1/2-inch cubes peeled, seeded butternut squash (from a 2-pound squash)