Recipe Of the Week: Salad - Butternut Squash, Walnut

Salad - Butternut Squash, Walnut

5 cups peeled seeded butternut squash (should be around 5 pounds)

2 to 3 tablespoons extra-virgin olive oil.

Pinch of cayenne pepper

½ cup walnuts toasted and coarsely chopped

Preheat oven to 450 degrees. Coat the squash with the olive oil and then sprinkle with cayenne pepper and coarse salt. Place on a cookie sheet and roast about 20 to 30 minutes until the edges are browned and squash tender. Turn squash at least once during the cooking process. Remove from oven and set aside to cool. Toast walnuts, chop and set aside.

2 tablespoons fresh squeeze orange juice

1 ½ tablespoons walnut oil

2 teaspoons fresh lemon juice

8 cups lightly packed salad greens

Whisk orange juice, walnut oil, and lemon juice in large shallow bowl. Add greens, walnuts, and pomegranate seeds, toss to coat. Spoon warm temperature squash over salad and drizzle with pomegranate molasses

½ cup pomegranate seeds (optional)

2 teaspoons pomegranate molasses (optional)

Enjoy!