Warm Butternut Squash Salad with Pomegranate Dressing

This salad just screams autumn!  And with so much of what I love, arugula, butternut squash, pork cracklins (!), I knew I had to try it.

And I've always been fascinated by fennel, but have never had much luck with it.  But in this recipe, you saute it which, for me, made a huge difference.  It softens it but still leaves that subtle hint of anise.  And pork cracklins for croutons......who'd a thunk it?!!!  What a great idea!  Actually, I don't think cracklins aren't quite right here, especially if you have "gentle" teeth.  Cracklin's are quite hard and could chip or crack a tooth, while pork rinds are so much "fluffier."  It's a personal preference.  I like them both, but as a substitute for croutons, personally I lean toward the rinds.

WARM BUTTERNUT SQUASH SALAD with POMEGRANATE DRESSING (4 servings)

Salad:
2 Tbsp EVOO
1 medium red onion, roughly chopped
1 fennel bulb, roughly chopped
1 lb butternut squash, cubed into 1/2" pieces and cooked until fork-tender (I roast mine, place halved, seeded small squash meat-side down, with a bit of EVOO and water, cover with aluminum foil and roast at 450F....check at 30 minutes.  If you can pierce the skin with a paring knife, it's ready.  Or cook to your preference)
3/4 tsp salt
1/2 tsp black pepper
1 (5 oz) package baby arugula
1/2 pomegranate (seeds left whole)
1 (3 oz) bag pork cracklins or pork rinds, broken into small pieces

Dressing:
2 Tbsp EVOO
1/4 cup vegetable oil
1/4 cup red wine vinegar
1 Tbsp honey
1/2 tsp black pepper
1/4 tsp salt
1/2 pomegranate (juice & seeds)

Salad:
Heat the olive oil over medium-high heat in a large skillet.  Add the onion and the fennel and cook 5-10 minutes, stirring occasionally until fennel is to the tenderness you desire.

Add the cooked butternut squash, S&P, and saute, stirring occasionally, for another 6 minutes.

Remove the mixture from the heat and place into a medium-sized mixed bowl.  Add 1/2 of the dressing, toss, and set aside.

Dressing:
Place all ingredients into a smaller blender or food processor and process until fully combined.  Strain the mixture through a fine-mesh colander, or a colander lined with cheesecloth.  Store the dressing in the refrigerator until needed.

Assembly:
To assemble the salad, place the arugula in a large mixing bowl.  Add 1/2 of the dressing and toss.  Add the warm vegetables and toss again.  Sprinkle the pomegranate seeds and pork cracklins/rinds over the salad and serve immediately.

Recipe Source:  www.qvc.com search "David's Recipes"