INGREDIENTS:

• 3 tablespoons extra-virgin olive oil, divided

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1⁄2 teaspoon ground pepper, divided

• 1⁄4 teaspoon salt, divided

• 4 cups cubed butternut squash

• 1 tablespoon minced shallot

• 1 tablespoon pomegranate molasses (see NOTES below)

• 1 tablespoon balsamic vinegar

• 1⁄2 teaspoon dried thyme

• 6 cups lightly packed baby arugula or mixed greens

• 1 burrata ball (about 4-7 ounces)

• 1⁄4 cup toasted chopped walnuts (or roasted pumpkin or sunflower seeds)

• 1⁄4 cup pomegranate seeds (see NOTES below) (Optional)

Preparation:

1. Preheat oven to 400°F (200°C).

2. Prepare the butternut squash (skip if using precut butternut squash). Peel the butternut squash, remove the seeds, and cut it into bite-sized cubes.

3. Place the cubed squash on a baking sheet, drizzle with olive oil, and season with cumin, paprika,1/8 teaspoon salt and 1/4 teaspoon pepper. Toss to coat evenly.

4. Roast the squash in the preheated oven for about 20-25 minutes or until it's tender and slightly caramelized. Make sure to toss it halfway through for even cooking.

Making the Pomegranate Dressing:

1. While the butternut squash is roasting, in a small bowl, add 1 tablespoon of minced shallots, 1 tablespoon of pomegranate molasses, 1 tablespoon of balsamic vinegar, the remaining 2 tablespoons oil, 1/2 teaspoon of dried thyme, 1/4 teaspoon pepper and 1/8 teaspoon salt. Whisk until combined.

Plating the Salad:

1. In a large serving platter, toss arugula or mixed greens with 2 tablespoons of the pomegranate dressing. Once the butternut squash has finished roasting, scatter the cubes over the arugula. Sprinkle the pomegranate seeds and chopped walnuts. Top with burrata cheese. I like to cut it in half and spread it in dollops around the salad. Then drizzle the remaining pomegranate dressing. Its ready to be served!

NOTES:

1. To make your own pomegranate molasses: Simmer 4 cups pomegranate juice, uncovered, in a medium saucepan over medium-high heat until thick enough to coat the back of a spoon, about 45 to 50 minutes. (Do not let the syrup reduce too much or it will darken and become very sticky.) This will make about 1/2 cup of molasses. Refrigerate in an airtight container for up to 3 months.

2. To deseed a pomegranate: Over a towel or paper napkin, with a sharp knife, cut off the crown without cutting the seeds. Pop the crown off like a lid. Cut a thin layer around the top of the pomegranate and tear off the top layer to expose the seeds. Next, score the fruit into quarters or more from crown to stem end, cutting through the skin but not into the interior of the fruit. Separate segments by gently pulling them apart. You can easily remove the core pith at this time. Turn the pomegranate upside down in your palm. Over a bowl, tap the sides of the pomegranate with a wooden spoon to release the seeds. The seeds should easily fall into the bowl. This will take about 1 minute. Add some water to the bowl full of seeds to remove any white pith. The seeds will drop to the bottom of the bowl and the white pith will float to the surface. Pour the seeds into a colander. Rinse and pat dry. The seeds can be frozen for up to 3 months.