Roasted Butternut Squash Salad with Burrata | Recipe Cart | Recipe Cart

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon ground pepper, divided
• ¼ teaspoon salt, divided
• 4 cups cubed butternut squash
• 1 tablespoon minced shallot
• 1 tablespoon pomegranate molasses (see Tips)
• 1 tablespoon balsamic vinegar
• ½ teaspoon dried thyme
• 6 cups lightly packed baby arugula
• 1 burrata ball (3 3/4 ounces), sliced
• ¼ cup toasted chopped walnuts
• ¼ cup pomegranate seeds (see Tips)