Roasted kabocha squash meets baby arugula, pomegranate seeds, and crumbled feta, showered with cumin-toasted pumpkin seeds and tossed in a creamy blended pomegranate-sherry vinaigrette.
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Heat oven to 375°F. Toss squash with oil, salt, and pepper in medium-size bowl. Arrange squash on parchment-lined half sheet pan and about 20 minutes , stirring occasionally, until lightly browned and tender. Remove from oven and set aside.
Toss pumpkin seeds in small bowl with cumin, salt, ginger, and oil. in oven until seeds are lightly toasted, 5-7 minutes .
Combine all dressing ingredients in blender until creamy. Toss arugula with dressing.
Place about 3/4 cup of squash on plate.
Arrange arugula on atop or alongside squash. Garnish arugula with nuts, pomegranate seeds and feta.
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