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Roasted Kabocha Squash Salad with Arugula, Goat Cheese and Pomegranate

Roasted Kabocha Squash Salad with Arugula, Goat Cheese and Pomegranate

Recipe by

Prep Time
10
Mins
Total Time
1+
Hrs
Serves
4
Difficulty
Easy

Preparation

Preheat oven to 400°F.
Peel kabocha squash, remove seeds, slice into wedges and toss with ¼ cup olive oil. Season with salt, pepper and dried thyme.
Roast for approximately an hour, until tender.
Remove from oven and allow to cool.
Chop and clean lettuce greens.
Toss lettuce mixture with shallots, squash, goat cheese, sherry vinegar, olive oil, salt and pepper to taste.
Plate and top with arils.

Ingredients

½ cup POM Wonderful Pomegranate Arils
1 small kabocha squash
¼ cup olive oil
1 tablespoon dried thyme
1 head hearts of romaine, chopped
1 head endive, chopped
2 cups arugula
1 shallot, sliced thin
⅓ cup goat cheese
¼ cup aged sherry vinegar
½ cup good extra virgin olive oil
salt and pepper to taste

In This Recipe

POM Pomegranate Arils

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