- 3 tbsp extra virgin olive oil, divided
- 2 tbsp honey
- 1 medium butternut squash, peeled and cubed
- 2 ½ tbsp unsalted butter
- 1 tbsp sugar
- ½ tsp cumin
- ¼ tsp cinnamon
- ¼ tsp paprika
- ¼ tsp cayenne pepper
- ¼ tsp kosher salt
- ½ c toasted pumpkin seeds
- 4 slices of premade polenta, sliced into ½-in medallions
- 2 (5 oz) bags arugula
- ¾ c Parmesan cheese, grated
- 6 tbsp extra virgin olive oil
- 2 tbsp pomegranate juice
- 1 tbsp shallot, minced
Preheat oven to 400°F. Spray a sheet pan with non-stick cooking spray and set aside. In a large mixing bowl, whisk together 1 tbsp olive oil and honey until combined. Add butternut squash and toss to coat. Spread evenly on sheet pan and bake 30-35 minutes, or until tender. Remove and set aside.
Meanwhile, melt butter in a saucepan over medium heat. Stir in sugar, cumin, cinnamon, paprika, cayenne and salt until combined. Allow spice mixture to cook, without stirring, until caramelized. Add pumpkin seeds and stir to coat, continue to cook until seeds are puffed and golden, about 3-4 minutes.
Heat 2 tbsp of olive oil in a skillet over medium heat. Add polenta slices and fry until golden brown and crispy, about 5-6 minutes. Remove from skillet and slice into quarters.
In a small mixing bowl, whisk together all dressing ingredients and set aside. To serve, place arugula on salad dish, top with crispy polenta, hot butternut squash, toasted pumpkin seeds and Parmesan cheese; drizzle with salad dressing and serve.
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