Roasted Squash Salad
Ingredients
- 1 small acorn squash (preferably 1 pound), seeded
- 1 small butternut squash, peeled and seeded
- 1/4 kabocha squash, seeded
- 2 teaspoons honey
- 1/4 cup olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 cup Brussels sprouts
- 1/4 cup pepitas
- 2 tablespoons pumpkin seed oil
- 2 tablespoons lemon juice
- 4 cups arugula leaves
- 1 tablespoon pomegranate seeds
- Shaved Parmesan cheese, for garnish
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