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5 from 4 votes

Roasted Delicata Squash, Pear and Pomegranate Salad

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.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Course: Salad
Cuisine: American
Keyword: delicata squash salad, roasted delicata squash, Vegan Salad
Servings: 4
Calories: 350kcal
Author: Lisa Bryan


  • 2 medium delicata squash
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • freshly ground black pepper to taste
  • 4 1/2 cups arugula
  • 2 pears thinly sliced
  • 1/2 cup pomegranate arils
  • 1 medium shallot finely sliced
  • 4 tbsp raw pepitas (pumpkin seeds)

Maple Balsamic Vinaigrette

  • 2 tbsp olive oil
  • 1 1/2 tbsp balsamic vinegar
  • 2 tsp maple syrup
  • 1 tsp dijon mustard
  • salt and pepper to taste


  • Preheat the oven to 400 degrees fahrenheit.
  • Wash the delicata squash and cut in 1/2 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.



Calories: 350kcal | Carbohydrates: 43g | Protein: 6g | Fat: 19g | Saturated Fat: 2g | Sodium: 324mg | Potassium: 1129mg | Fiber: 8g | Sugar: 20g | Vitamin A: 3650IU | Vitamin C: 37.6mg | Calcium: 116mg | Iron: 2.8mg