This salad is from Chrissy Teigen’s cookbook “Cravings Hungry for More”. It is a great Fall salad and would be a really special addition to the Thanksgiving meal. It would also be a “special” salad for a dinner party with friends or a “friendsgiving”.

It does take a little while to put together, so leave yourself some time…but it’s worth it.

Ingredients

3 tablespoons olive oil
4 cups 1/2-inch cubes peeled butternut squash
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon cayenne pepper, to taste ( if you don’t like spicy things go with less here rather than more)

FOR THE DRESSING
2 tablespoons white wine vinegar or apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 clove garlic, grated or smashed into a paste
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil

FOR THE SALAD

5 cups baby arugula
1/2 cup pomegranate seeds
1/4 cup pumpkin seeds lightly toasted
1/2 small red onion, thinly sliced (or to your taste)
1/2 cup crumbled goat cheese (4 ounces)
Freshly ground black pepper

RECIPE
Roast the squash…Preheat the oven to 400 degrees. Line a rimmed baking sheet with foil and pour 2 tablespoons of the oil on the lined sheet. Place the oiled sheet in the oven and heat until very hot but not smoking, about 8 minutes.

In a large bowl, toss the squash with the remaining 1 tablespoon oil, the salt, pepper, and cayenne until coated. Using an oven mitt, remove the hot baking sheet from the oven and quickly pour the squash onto the hot sheet…you will hear a sizzle. Make sure all of the cubes have a flat side on the sheet. Roast until the undersides are golden, about 15 minutes then take out and turn or flip the squash. Put the pan back in the oven for another 15 minutes.  Let it cool to room temperature or just warm before putting on the greens.

MAKE THE DRESSING

In a screw top jar, shake the vinegar, mustard, honey, garlic, salt, pepper and oil until it’s creamy. (If it separates, shake again)

MAKE THE SALAD

Arrange the arugula on a platter. Top with the roasted squash, pomegranate seeds and pumpkin seeds. Scatter the onion and goat cheese on top. Drizzle with the dressing to taste and sprinkle with pepper.

enjoy

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