Roasted Butternut Squash, Pomegranate, Walnut & Apple Salad

• 6 qt. butternut squash, peeled, cut into 1-inch (2.5-cm) dice
• 1/2 cup brown sugar, packed
• 1-1/4 tsp. crushed red pepper
• 2 cups Kraft Calorie-Wise Zesty Italian Dressing, divided
• 7-1/2 qt. baby arugula
• 2 cups walnut pieces, toasted
• 2 cups pomegranate seeds
• 1/4 cup pomegranate molasses
• 72 each dried apple chips

1. Combine squash, sugar, crushed pepper and 1 cup (250 mL) dressing (or 2 tsp.
2. 10 mL dressing for trial recipe).
3. Spread onto a single layer on bottom of 2 full-sheet pans (or onto bottom of small pan for trial recipe).
4. Bake in 400 degrees F (200 degrees C) standard oven 30 min.
5. or until golden brown, stirring every 10 min.
6. For each serving: Combine 1-1/4 cups (312 mL) arugula, 1-1/3 Tbsp.
7. (20 mL) each nuts and pomegranate seeds, and 2 tsp.
8. (10 mL) of the remaining dressing; place on serving plate.
9. Top with 1/2 cup (125 mL) squash; drizzle with 1/2 tsp.
10. (2 mL) molasses.
11. Garnish with 3 apple chips

butternut squash, brown sugar, red pepper, italian dressing, baby arugula, walnut, pomegranate seeds, pomegranate molasses, apple chips

Taken from www.kraftrecipes.com/recipes/roasted-butternut-squash-pomegranate-walnut-apple-salad-124059.aspx (may not work)