1. Preheat the oven to 375 degrees.
2. Chop cauliflower into florets if you’re working with an entire head.
3. Peel skin off of butternut squash, or leave on for acorn squash.
4. Scoop out the pulp and seeds. Discard the seeds or save for later use.
5. Chop the pulp into 1- to 1 ½ -inch cubes.
6. Chop asparagus into 1 ½ – to 2-inch pieces.
7. Toss the cauliflower florets, asparagus, and cubed squash with olive oil.
8. Roast all vegetables together in a preheated pan for 45 minutes. Check the asparagus after 30 minutes to make sure it’s not burning. Remove asparagus if it looks finished first.
9. While the veggies are roasting, boil a small saucepan of water.
10. When boiling, drop in 3 quail eggs, and boil for 3 ½ minutes.
11. Transfer them to an ice bath for 5 to 10 minutes to cool before peeling.
12. After the veggies are roasted, assemble your salad. Combine your arugula and roasted vegetables.
13. Toss with the olive oil, lemon juice, and salt and pepper to taste.
14. Top with your walnuts and pomegranate seeds for a little crunch and tart sweetness. In between bites, dip your quail eggs in some pink salt, and munch for a pop of protein. Super filling and nutritious!
