1 ½ cups peeled and cubed butternut squash (about ½ of a large squash)
1 4 oz. package of fresh goat cheese (Chevre)
1 teaspoon sesame seeds, toasted
3 cups fresh arugula, washed and dried
¼ teaspoon ground cumin
¼ teaspoon ground coriander
1 ½ T pomegranate molasses
2 T lemon juice
3 T olive oil
Salt.
Toss the cubed butternut squash in some olive oil and season with salt and pepper.
Roast the squash on a baking tray in a 350°F oven for about 20 minutes, or until fork tender. Cool completely.
Toast the sesame seeds in a dry pan on low heat until they are light brown and fragrant. Turn them onto a plate and let them cool.
Wash and dry the arugula. Cut off the bottom stems and chop up the leaves if they are big, so that can be eaten easily (this will depend on the type of arugula you buy).
Arrange the arugula on a nice serving platter.
Slice the goat cheese into thin rounds and place on top of the arugula, along with the squash and sesame seeds.
Make the dressing by mixing together the cumin, coriander, pomegranate molasses, and lemon juice.
Season with some salt. Slowly pour in the olive oil, whisking constantly.
Ladle some dressing over the salad and serve to your hungry guests.
Serves 4 as an appetizer, 2 as a main dish.
