#'s Warm Butternut Squash Salad

#\'s Warm Butternut Squash Salad
1 whole butternut squash
peeled and diced
1 Tbs olive oil
salt and pepper
to taste
1 box baby arugula
1 whole pomegranate
remove arils (seeds)
1 whole orange
zest and juice
1 Tbs olive oil
1/2 cup walnuts
toasted and roughly chopped
4 oz goat cheese
I absolutely love roasted squash and the combination with pomegranate gives it a sweet tart flavor. The arugula keeps it fresh and walnuts add crunch. This salad is simple and #delicious!
Toss the diced squash in olive oil and season with salt and fresh cracked pepper.
Spread evenly on a sheet pan and roast at 400 for about 30 minutes or until golden brown and tender (time depends on the size you cut your squash). Set aside to cool a bit.
Toss the warm squash with arugula, pomegranate, orange juice and zest and olive oil to coat everything well. Season with salt and pepper.
Top with walnuts and goat cheese.
Tip for cutting butternut squash: place the whole squash in a hot oven for 5 minutes. This will soften the hard outer skin and make it a breeze to peel with a knife.
I love the process of working with whole foods, but many supermarkets now stock fresh peeled and cut butternut squash in the produce isles...if this helps get you cook'n, go for it!