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RECIPES/Sides
Fall Salad

Fall vegetable salad

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Recommended Servings
8
COOKING
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INGREDIENTS

5 cups 1/2-inch cubes peeled butternut squash
3 cups cubes peeled beets
3 tablespoons extra virgin olive oil
Pinch of Coarse kosher salt
Fresh ground pepper
1/3 cup orange juice
1 1/2 tablespoons sesame oil
1 1/2 teaspoons lemon juice
8 cups arugula
1/2 cup toasted pumpkin seeds
1/2 cup pomegranate seeds
2 teaspoons pomegranate molasses

Instructions

450°F. Toss squash, beets and olive oil on large baking sheet lined with parchment paper. Roast 15 minutes. Rotate squash and beets. Roast until edges are browned and squash is tender. Sprinkle with salt and pepper. Whisk orange juice, sesame oil, and lemon juice. Season to taste with salt and pepper. Add arugula, pumpkin seeds, and pomegranate seeds; toss to coat. Spoon room temperature squash and beets over salad. Drizzle with pomegranate molasses and serve.

RECIPE FACTS

Servings: 8

Nutritional information per serving

No nutrition information available

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