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.
Servings: 6
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
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
Instructions
- 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.
Notes
- Adapted from Cookie + Kate's Roasted Delicata Squash, Pomegranate and Arugula Salad.
Nutrition
Calories: 243kcal | Carbohydrates: 29g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.002g | Cholesterol: 4mg | Sodium: 59mg | Potassium: 773mg | Fiber: 5g | Sugar: 14g | Vitamin A: 2739IU | Vitamin C: 26mg | Calcium: 107mg | Iron: 2mg