Roasted Butternut Squash And Israeli Couscous Salad

Vinaigrette:

1. Prepare fresh pomegranate arils, if necessary.*
2. Place the garlic and salt in a mortar and pound into a paste with the pestle.
3. Add 1/2 cup of arils to the mortar and gently crush, releasing the juice.
4. Transfer the contents to a medium size bowl and add the champagne vinegar and black pepper.
5. Slowly drizzle the oil into the mixture while continually whisking to form the vinaigrette.
   

Salad:

1. Preheat oven to 400°F.
2. Toss the butternut squash with the extra-virgin olive oil and spread onto a cookie sheet.
3. Place in the oven and roast for approximately 15 minutes or until fork tender.
4. Remove the squash from the oven and set aside.

To Finish:

1. Heat a medium skillet with the vegetable oil over high heat. Once the pan is hot, add the Israeli couscous, Swiss chard and butternut squash.
2. Sauté for approximately 3 minutes to wilt the greens and heat the couscous and squash.
3. Once the mixture is warm, transfer to the vinaigrette bowl and gently toss.
4. Season the salad with the chopped parsley, kosher salt and black pepper.
5. Transfer the salad to a serving platter and sprinkle with the feta cheese and the remaining 1/2 cup of arils.

*To prepare fresh arils, score 1–2 large POM Wonderful Pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)