Arugula and Squash Salad
Ingredients
- 2 tablespoons fresh marjoram leaves
- 2 garlic cloves
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- Kosher salt
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- One 2 1/2-pound kabocha squash—peeled, seeded and cut into 1 1/2-inch pieces
- 1/4 cup pine nuts
- 3 tablespoons fresh lemon juice
- 1/4 cup pomegranate seeds
- Pinch of cayenne
- 2 small bunches of arugula, trimmed
- 1 ounce pecorino cheese, shaved
- Aged balsamic vinegar, for drizzling
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