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1
For the salad:
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2
Preheat oven to 350 degrees F. Mix salt, pepper, chili powder, cinnamon, and garlic powder in a small bowl.
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3
In a large bowl, mix sweet potato and squash chunks, then drizzle the olive oil on top and mix to coat with your hands. Add about 3/4 of the spice mixture and mix again to coat. Lay on a baking sheet and bake for 20 minutes, flipping once.
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4
After 20 minutes, toss apple chunks with remaining spice mixture. Add apple to the baking sheet and bake for another 25 minutes, tossing once or twice.
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5
Let squash, potatoes and apple cool, then add bread chunks to the baking sheet. Bake for 10-12 minutes, or until golden and crispy. Drizzle with a bit of olive oil if desired.
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6
In a large bowl, combine arugula with roasted fruit, vegetables and bread cubes. Toss with about 1/4 cup of dressing (or more/less) then sprinkle with pomegranate arils. Serve immediately. Serves 2 as a (generous) entree or 4 as a starter/side.
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7
For the dressing:
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8
Combine mustard, honey, pomegranate juice, vinegar, salt, pepper and nutmeg in a bowl and whisk. Stream in olive oil while constantly whisking until dressing emulsifies. Add more sugar (honey, etc.) if desired. Store in the fridge for up to 2 weeks.
