Autumn Harvest Salad
Ingredients:
4 1/2 to 5 cups 1/2-inch cubes peeled seeded butternut squash (from about one 2-pound squash)
2 tablespoons Pastamore Roasted Garlic Balsamic Oil
Pinch of dried crushed red pepper
Coarse kosher salt
2 T Pastamore Meyer Lemon Oil
1 1/2 tablespoons Pastamore White Balsamic Pomegrante Oil
4 ounces arugula (about 8 cups lightly packed)
1/2 cup walnuts, toasted, coarsely chopped
1/2 cup pomegranate seeds
1 oz Pastamore Fig Balsamic Vinegar
Preparation:
Preheat oven to 450°F.
Toss squash, Pastamore Roasted Garlic-Balsamic Oil, and crushed red pepper on large rimmed baking sheet. Sprinkle with coarse salt. Roast in preheated oven for 15 minutes. Using spatula, turn squash over. Roast until edges are browned and squash is tender, about 15 minutes longer. Sprinkle with coarse salt. This can be made 2 hours ahead. Let stand at room temperature.
Whisk Pastamore Meyer Lemon Oil & Pastamore White Balsamic with Pomegranite Oil in large shallow 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. Drizzle with Pastamore Fig Balsamic Vinegar for a fabulous finish.
