Arugula Salad with Roasted Delicata Squash, Pomegranate Molasses, and Pine Nuts - alive magazine

Name: Arugula Salad with Roasted Delicata Squash, Pomegranate Molasses, and Pine Nuts - alive magazine
Ingredients: 1 delicata squash, about 500 g; 1/2 tsp (2 mL) ground coriander; 1/2 tsp (2 mL) ground cumin; 1/4 tsp (1 mL) salt; 2 tsp (10 mL) extra-virgin olive oil; 1/4 tsp (1 mL) Dijon mustard; 2 Tbsp (30 mL) extra-virgin olive oil; 1/2 Tbsp (7 mL) pomegranate molasses; 1/2 Tbsp (7 mL) lemon juice; 2 Tbsp (30 mL) peeled shallot, finely diced; 1 Medjool date, pitted and finely diced; Pinch salt; 1/8 tsp (0.5 mL) freshly ground black pepper; 2 Tbsp (30 mL) pine nuts (see tip); 5 cups (1.25 L) arugula, rinsed and spun dry

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Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked.

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