For the salad
1 medium butternut squash, peeled and cut into ¾-inch cubes
1½ tbsp olive oil
Kosher salt and black pepper
5–6 cups arugula
½ cup pomegranate seeds
½ cup toasted pecans or walnuts
⅓ cup thinly sliced red onion or shallot
½ cup crumbled feta or goat cheese, optional
2 Medjool dates, finely chopped, optional but lovely for Rosh Hashanah
For the dressing
3 tbsp olive oil
1½ tbsp apple cider vinegar
1 tbsp fresh lemon juice
1–2 tsp honey
1 tsp Dijon mustard
Salt and pepper
Roast the squash at 425°F for about 25–30 minutes, tossing once, until caramelized at the edges. Let it cool slightly.
Whisk together the dressing ingredients. Arrange the arugula on a platter, then layer over the roasted squash, pomegranate seeds, nuts, onion, dates, and cheese if using. Drizzle with dressing just before serving.
