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Soba Noodle Salad With Pomegranate, Arugula, + Roasted Squash

Soba Noodle Salad With Pomegranate, Arugula, + Roasted Squash

Recipe by

Homemade

  • Prep Time

    20

    Mins

  • Total Time

    45

    Mins

  • Serves

    4-6

  • Difficulty

    Medium

Preparation

  1. Roast the squash: Toss cubed squash with oil, salt, and pepper; roast at 400°F (200°C) for 20–25 minutes until tender and caramelized.
  2. Cook the noodles: Boil soba according to package directions. Rinse under cold water and drain well.
  3. Make the dressing: In a small bowl, whisk all ingredients until smooth and creamy.
  4. Assemble: In a large bowl, toss soba with dressing until evenly coated. Add roasted squash, arugula, scallions, and sesame seeds.
  5. Finish: Top with POM Wonderful Pomegranate Arils, serve warm or chilled.

Ingredients

For the salad:

  • 8 oz. soba noodles
  • 1 delicata squash, seeded and cut into half moons
  • 2 cups arugula
  • ½ cup POM Wonderful Pomegranate Arils
  • 2 scallions, thinly sliced
  • 2 tablespoons toasted sesame seeds

Tahini-Miso dressing:

  • 3 tablespoons tahini
  • 1 tablespoon white miso paste
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon maple syrup or honey
  • 2–3 tablespoons warm water, to thin
  • 1 teaspoon toasted sesame oil

In This Recipe

POM Pomegranate Arils
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