Brown Rice Salad With Roasted Butternut Squash, Chestnuts, And Pomegranate

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1 12-oz. pkg. cut butternut squash

1/2 red onion, chopped (1/2 cup)

3 Tbs. olive oil, divided

1 6.5-oz. jar cooked chestnuts, coarsely chopped

1 10.5-oz. pkg. cooked

brown rice (2 cups)

1 tsp. grated lemon zest

11/2 Tbs. balsamic vinegar

1/2 cup fresh or frozen pomegranate seeds

1 5-oz. bag arugula, coarsely chopped

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