This arugula and roasted butternut squash salad is topped with pecans, pomegranate seeds, feta cheese, and an orange vinaigrette. It is a perfect salad for the fall and winter seasons, and looks beautiful on the holiday table.
To roast the squash: Roast squash in a 450º degree oven in one layer on a rimmed baking sheet for 18 minutes or until the bottoms of the squash are lightly golden brown and squash is soft. Put squash under broiler for 1-2 minutes until the tops of the squash are flecked with brown. Set aside, and let cool. The squash can be roasted ahead of time and refrigerated until ready to use.
To make the dressing: Place all dressing ingredients in a glass jar with a secure lid. Shake vigorously until the dressing is well combined.
Assemble the salad: Place arugula in a large flat bowl. Sprinkle the pecans, dates (optional), butternut squash, pomegranate seeds, and cheese on top. Add most of the dressing and toss. Taste and add more dressing if desired. Serve immediately.
Notes
Make ahead: The day before or earlier in the day- roast squash, make dressing, and measure out ingredients. Store everything in the refrigerator. Assemble before serving.
How to store: Store salad without dressing in an airtight container in the refrigerator for 2-3 days. Store the salad dressing separately.