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Butternut Squash, Arugula, Walnut and Pomegranite Salad Recipe

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This recipe for Butternut Squash, Arugula, Walnut and Pomegranite Salad is from Great Family Great Food Great Fun!!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 ½ - 5 ½ cups ( ½ “ cubes) Butter Nut Squash (from about one 2lb. squash)
2 Tablespoons Pastamore Roasted Garlic Balsamic Dipping Oil
Pinch of dried, crushed red pepper
Coarse Kosher Salt
2 Tablespoons Pastamore Meyer Lemon Oil
1 ½ Tablespoons White Wine Vinegar
4 oz. arugula (about 8 cups lightly packed)
½ cup walnuts, toasted, coarsely chopped
½ cup pomegranate seeds
1 oz. Pastamore Fig Balsamic Vinegar, plus drizzle

Directions:
Directions:
Preheat oven to 450. Toss squash, Pastamore Roasted Garlic Balsamic Oil, crushed red pepper on a large rimmed baking sheet. Sprinkle with coarse salt. Roast until edges are browned and squash is tender, about 15 minutes longer. (This can be made 2 hours ahead, let stand at room temperature.) Whisk Pastamore Meyer Lemon Oil , Pastamore Fig Balsamic and the white wine vinegar in a large, shallow bowl. Add arugula, walnuts, and pomegranite seeds; toss to coat. Season to taste with coarse salt and pepper. Spoon warm or room temperature squash over salad. Drizzle Pastamore Fig Balsamic Vinegar on top for a fabulous finish.

 

 

 

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