Name: Autumn Farmers' Market Salad
Yield: 6 Servings
Ingredients: 4 1/2 to 5 cups 1/2-inch cubes peeled seeded butternut squash (from about one 2-pound squash); 2 tablespoons extra-virgin olive oil; of dried crushed red pepper; Coarse kosher salt; 2 tablespoons orange juice; 1 1/2 tablespoons walnut oil or other nut oil; 1 1/2 teaspoons fresh lemon juice; 4 ounces arugula (about 8 cups lightly packed); 1/2 cup walnuts, toasted, coarsely chopped; 1/2 cup pomegranate seeds; 2 teaspoons pomegranate molasses*

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