Ingredients

  • 3oz baby arugula
  • 1 tablespoon balsamic vinegar
  • freshly ground black pepper
  • 1 small buttercup squash (or other winter squash), peeled, seeded and diced
  • 1/2 of a medium head of cauliflower, broken into florets
  • 1/4 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 3 tablespoons olive oil, divided
  • 1 teaspoon pomegranate molsasses
  • 1/4 cup pomegranate seeds
  • 1/4 cup chopped walnuts

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat oven to 425ºF. Toss squash and cauliflower with 2 tablespoons olive oil, salt, pepper, cinnamon and cumin on a large baking sheet. Roast for 30 minutes, turning once, until tender and browned in spots. Meanwhile, toast walnuts in a small skillet over medium heat for about 5 minutes, until fragrant and lightly browned.
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  • Length: 35 minutes

Step 2

  • Place arugula in a large bowl.
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Step 3

  • Whisk together the vinegar and molasses. Spoon the warm roasted vegetables over the arugula, drizzle with balsamic vinegar mixture and remaining 1 tablespoon olive oil. Toss until the ingredients are coated and the arugula is slightly wilted. Stir in walnuts and pomegranate seeds and transfer to a serving bowl.
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Step 4

  • Serve warm or at room temperature. Tip: The vegetables can be roasted in advance and re-warmed before assembling the salad.
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