Autumn Farmer’s Market Salad

autumn farmers market saladYeah, yeah – I know the title of this recipe is “Autumn Farmer’s Market Salad” but it tastes just as good in the dead of winter, so I’m sharing it anyway! This one comes from Bon Appetit. (Man, I really need to re-subscribe – lots of paleo-friendly, tasty recipes tucked away in those pages!) I originally made it for a Rosh Hashanah meal this past fall and served it alongside slow-cooked brisket. I’ll dig up that recipe and will post here soon!

Watch this quick video for the best way to get those pomegranate seeds out: (Bonus: It’s fun to whack the heck out of a pomegranate! Try it!)

Autumn Farmer’s Market Salad, from Bon Appetit

*Edited to omit pomegranate molasses


• 4 1/2 to 5 cups 1/2-inch cubes peeled seeded butternut squash (from about one 2-pound squash)

• 2 tablespoons extra-virgin olive oil

• Pinch of dried crushed red pepper

• Coarse kosher salt

• 2 tablespoons fresh-squeezed orange juice

• 1 1/2 tablespoons walnut oil or other nut oil

• 1 1/2 teaspoons fresh lemon juice

• 4 ounces arugula (about 8 cups lightly packed)

• 1/2 cup walnuts, toasted, coarsely chopped

• 1/2 cup pomegranate seeds


• Preheat oven to 450°F. Toss squash, olive oil, and crushed red pepper on large rimmed baking sheet. Sprinkle with coarse salt. Roast 15 minutes. Using spatula, turn squash over. Roast until edges are browned and squash is tender, about 15 minutes longer. Sprinkle with coarse salt. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

• Whisk orange juice, walnut oil, and lemon juice in large shallow bowl. Season to taste with salt and pepper. Add arugula, walnuts, and pomegranate seeds; toss to coat. Season to taste with coarse salt and pepper. Spoon warm or room-temperature squash over salad.

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