This Roasted Delicata Squash, Pomegranate & Arugula Salad is the perfect balance of sweet, savoury, and tangy flavours, making it an ideal addition to any meal. Roasted delicata squash provides a tender, golden base, while peppery arugula and juicy pomegranate seeds bring a refreshing crunch and burst of colour.
Roasted Delicata Squash, Pomegranate & Arugula Salad
Salad2 medium delicata squash
1 Tbsp olive oil
1 pinch salt
5 cups arugula
1 cup of pomegranate or cranberries or dried cherries
⅓ cup of pumpkin seeds
¾ cup of feta or goat cheese
Maple-Balsamic Vinaigrette
3 Tbsp olive oil
1 ½ Tbsp balsamic vinegar
2 tsp maple syrup
1 tsp dijon mustard
¼ tsp salt
pepper to taste
Preheat the oven to 425°F. Wash the squash & scrape off any tough bits of skin with a knife. Slice the squash into ½-inch wide rounds. Use a spoon to scoop out the seeds from each round. Drizzle the squash with olive oil & salt. Use your fingers to lightly coat all surfaces of the squash with olive oil. Bake for 30-35 minutes or until the squash is tender & golden, flipping halfway.
In a skillet over medium-low heat, toast the pumpkin seeds, stirring frequently, until they are fragrant and lightly golden on the edges, about 3 to 5 minutes. Remove from heat.
To prepare the dressing: whisk together in a bowl the olive oil, balsamic vinegar, maple syrup, dijon mustard, salt & pepper.
Once the squash has cooled, combine the arugula, pomegranate, pumpkin seeds, crumbled feta and squash in a large serving bowl. Drizzle in the dressing and gently toss to combine. Serve promptly.
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