Roasted Brussels Sprouts, Butternut Squash and Pomegranate Salad

1. Preheat oven to 400F.

2. Halve the brussels sprouts.

3. Remove the skin, and chop the butternut squash into small cubes. (Try to cube them a similar size to the brussels sprouts halves so they roast evenly.)

4. Place the brussels sprouts and squash on a baking sheet. Rub with your hands to evenly coat with the olive oil. Sprinkle generously with salt and pepper.

5. Spread them out evenly across the pan, and roast for 30-35 minutes until they are a deep golden brown and tender on the inside.

6. While the veggies are cooking, place the pine nuts into a small skillet over medium heat and toast them for a few minutes till they turn golden brown

7. Juice the orange and lemon. In a small bowl, whisk together orange juice, lemon juice, honey and a pinch of salt. Whisk in the olive oil.

8. Remove the seeds of the pomegranate. (This is less messy if you do it in a bowl of water in the sink).

9. When the squash and brussels are done, remove from oven and allow it cool slightly.

10. In a large salad bowl, combine the arugula, cooled brussels sprouts and squash, toasted pine nuts, pomegranate seeds, and dressing.

11. Toss gently till the ingredients are well mixed and the arugula is evenly coated by the dressing; serve.