Soba Noodle Salad With Pomegranate, Arugula, + Roasted Squash

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

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.