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Roasted Butternut Squash Salad with Burrata
Ingredients
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon salt, divided
  • 4 cups cubed butternut squash
  • 1 tablespoon minced shallot
  • 1 tablespoon pomegranate molasses (see Tips)
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon dried thyme
  • 6 cups lightly packed baby arugula
  • 1 burrata ball (3 ¾ ounces), sliced
  • ¼ cup toasted chopped walnuts
  • ¼ cup pomegranate seeds (see Tips) (Optional)
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