Roasted Butternut Squash and Israeli Couscous Salad

Vinaigrette:

• ½ cup POM Wonderful Pomegranates Arils
• 1 garlic clove, peeled
• ½ teaspoon kosher salt
• 1 tablespoon champagne vinegar
• ¼ teaspoon black pepper
• ¼ cup olive oil or vegetable oil blend

Salad:

• ½ cup POM Wonderful Pomegranate Arils
• 1 cup Israeli couscous, cooked according to package directions
• 1½ cups butternut squash, peeled and medium-diced
• 1 tablespoon extra-virgin olive oil
• 1 cup Swiss chard, cut into ribbons
• 1 tablespoon vegetable oil
• 1 teaspoon kosher salt
• Pinch of black pepper
• 3 oz. feta cheese, crumbled
  

Vinaigrette:

1. Place the garlic and salt in a mortar and pound into a paste with the pestle.
2. Add ½ cup of POM Wonderful Pomegranate Arils to the mortar and gently crush, releasing the juice.
3. Transfer the contents to a medium size bowl and add the champagne vinegar and black pepper.
4. Slowly drizzle the oil into the mixture while continually whisking to form the vinaigrette.
   

Salad:

1. Preheat oven to 400°F.
2. Toss the butternut squash with the extra-virgin olive oil and spread onto a cookie sheet.
3. Place in the oven and roast for approximately 15 minutes or until fork tender.
4. Remove the squash from the oven and set aside.

To finish:

1. Heat a medium skillet with the vegetable oil over high heat. Once the pan is hot, add the Israeli couscous, Swiss chard, and butternut squash.
2. Sauté for approximately 3 minutes to wilt the greens and heat the couscous and squash.
3. Once the mixture is warm, transfer to the vinaigrette bowl and gently toss.
4. Season the salad with the chopped parsley, kosher salt and black pepper.
5. Transfer the salad to a serving platter and sprinkle with the feta cheese and the remaining ½ cup of arils.