In my last cooking class at Sur La Table we made this arugula salad with roasted butternut squash and pomegranate. I had never tried butternut squash before and unfortunately I did not care for it. Others in the class loved the salad. I guess you can buy butternut squash all ready cubed at the supermarket. If you can find it this way it will save you a step. I see Kroger has it.
2 lbs butternut squash, peeled, seeded and cut into 1” cubes
1 tablespoon olive oil
1/4 teaspoon red pepper flakes
Sea salt and freshly ground pepper
2 cups baby arugula
2/3 cup Pomegranate
1/4 cup pecans, toasted and chopped
2 oz parmigiano-reggiano cheese, shaved
To roast squash: to a rimmed baking sheet, add the squash drizzle with the olive oil and sprinkle with the red pepper flakes, season with the salt and pepper. Toss to coat then transfer to the oven and roast in a preheated 400F oven until tender, 20-25 minutes. Stir half way through roasting. Remove from oven and let cool to room temperature.
To serve: in a large serving bowl, add the roasted butternut squash, arugula, pomegranate seeds and just enough of your homemade vinaigrette to coat. Toss gently then top with pecans and cheese. Serve immediately. Yum Yum!