Roasted Delicata Squash, Pear and Pomegranate Salad
Posted by Lisa on November 23, 2015 / 7 Comments
A delicious and seasonal roasted delicata squash, pear and pomegranate salad with a maple balsamic vinaigrette. It’s sure to be a holiday favorite recipe.
It’s Thanksgiving week, ya’ll! That means good food, family fun and tons of laughs. When my brother and I get together, we somehow instantly revert to “kid mode” – which means practical jokes and lots of messing around. Yes, he’s over 40 and I’m not too far behind – but the holidays somehow bring out our inner teenager. Let’s just say, I always end up in one of his headlocks or he spews his food as I’ve made him laugh to hard (ha!). Good times!
This year will be extra special as my dad gets a break from his hip surgery rehab – and there’s nothing more healing than light-hearted family vibes! We’ll also have tons of new, healthy Thanksgiving meals on the table. Essentially, everything I’ve been sharing with you guys over the last two weeks I’m making for this week’s festivities. I’m in charge of dessert (no surprise, eh?!) – so I’m making my Grain-Free Pumpkin Pie and Raw White Chocolate and Pumpkin Cheesecake. And for sweet nibbles we’ll have my Pumpkin Spice Coconut Macaroons. Can you ever get too much pumpkin-anything this time of year? I think not.
Our Thanksgiving celebration is at my brother’s in-laws and it’s always a big, fun bunch with our family, his wife’s family and all the kids running around. The more the merrier I say! The turkey, sweet potato casserole, green beans and other traditional sides are taken care of, but I was itchin’ for a new salad this year. So in addition to my dessert splurge, I’m making this delicious roasted delicata squash, pear and pomegranate salad. I made it earlier this week as a test run (as I do with all my recipes) – and fell in LOVE with it.
If you saw me post these pics on Instagram, I mentioned that I ate both plates of salad you see pictured. Well, my mom finished off the other two servings herself. Ha – so much for 4+ servings with this recipe! But really, if your guests aren’t ravenously hungry like both of us were, yes, it really does serve 4-5 people. Promise.
The pomegranates pictured above were from my mom’s own trees. And we have soooo many pomegranates right now I guarantee you’ll be seeing several more pomegranate recipes very soon. The delicata squash adds a heartiness to this salad and once you roast it it’s so soft and tender. Unlike butternut squash, you don’t need to peel delicata squash – just slice, roast and serve! How easy is that?
Also in this salad are pears, thinly sliced shallots, pepitas and arugula for a sweet, crunchy and satisfying combo. I love arugula, it’s one of my favorite salad greens and right up there with spinach, kale and chard. But if you have another salad green you love, feel free to swap it out. The dressing for this salad is a seasonally appropriate maple balsamic vinaigrette that’s ridiculously good. Like, really really good. It *may* have contributed to me polishing off those two portions myself.
If you make this, I’d love to see! Tag your photo with #downshiftology on Instagram.
- 2 medium delicata squash
- 2 tbsp olive oil
- ½ tsp sea salt
- freshly ground black pepper, to taste
- 4-5 cups arugula
- 2 pears, thinly sliced
- ½ cup pomegranate arils
- 1 medium shallot, finely sliced
- 4 tbsp raw pepitas (pumpkin seeds)
- Preheat the oven to 400 degrees fahrenheit.
- Wash the delicata squash and cut in ½ inch thick slices. Using a spoon, scoop out the seeds in each slice and discard.
- Place the squash slices on a baking sheet and brush both sides with olive oil. Sprinkle with salt and pepper and place in the oven. Cook for 25 minutes, flipping 2-3 times with a spatula for even browning. Remove from the oven and set aside to cool.
- In a small bowl whisk together all the vinaigrette ingredients.
- In a large mixing bowl combine the arugula, pears, pomegranate, shallot and pepitas. Drizzle the dressing and toss to combine.
- Serve immediately by plating one portion of salad with 2-3 slices of squash.
- *Note: Arugula wilts fairly quickly. If you don't plan to serve the salad immediately, reserve the dressing and drizzle on an individual basis.
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