Roasted Delicata Squash, Pear and Pomegranate Salad

5 from 5 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 the perfect holiday salad recipe! Watch the video below to see how I make it in my kitchen.

Prep Time15

Cook Time25

Total Time40

Course: Salad

Cuisine: American

Keyword: delicata squash salad, roasted delicata squash, roasted delicata squash salad

Servings:

Author: Lisa Bryan

Equipment

Salad dressing jars I love these little jars for salad storing homemade dressing!

Ingredients

2 medium delicata squash about 1 ½ pounds total
2 tablespoons extra-virgin olive oil
kosher salt and ground black pepper to taste
5 ounces baby arugula about 6 cups
2 pears thinly sliced
½ cup pomegranate arils
1 medium shallot halved and finely sliced
⅓ cup raw pepitas
2 ounces goat cheese crumbled

Maple Balsamic Vinaigrette

2 tablespoons extra-virgin olive oil
1 ½ tablespoons balsamic vinegar
2 teaspoons maple syrup
1 teaspoon Dijon mustard
kosher salt and ground black pepper to taste

US - Metric

Instructions

Roast the delicata squash. Preheat the oven to 400°F (200°C). Wash the delicata squash and cut into 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 it with salt and pepper and place in the oven. Cook for 25 to 30 minutes, flipping halfway through, for even browning. Remove from the oven and set aside to cool, then slice in half.
Make the dressing. Meanwhile, in a small bowl whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper. Set aside.
Make the salad. In a large serving bowl combine the arugula, pears, pomegranate, shallot and pepitas. Pro tip: I like to layer the ingredients a few times as I'm adding them to the salad bowl, so it's not just everything topped on the arugula. I prefer this rather than tossing afterwards, to preserve the beautiful aesthetic of the salad! Finish with a sprinkling of the goat cheese.
Serve. Before serving, drizzle the dressing on top. Note: Arugula wilts fairly quickly. If you don't plan on serving the salad immediately, reserve the dressing and drizzle on individual plates.

Video

Notes

Adapted from Cookie + Kate's Roasted Delicata Squash, Pomegranate and Arugula Salad.
If you have extra pomegranate seeds, make my pomegranate chia pudding parfait, pomegranate margarita, or pomegranate guacamole. Don't let those seeds go to waste!

Nutrition