Roasted Delicata Squash, Pomegranate and Arugula Salad
Ingredients
The salad
-
2
medium
delicata squash
-
1
tablespoon
extra virgin olive oil
-
a pinch
fine salt
-
5
ounces
arugula or mixed baby greens
-
1
cup
arils from pomegranate
-
⅓
cup
raw pepitas or chopped pecans
-
3 to 4
ounces
crumbled feta cheese or goat cheese
Maple-balsamic vinaigrette
-
3
tablespoons
extra virgin olive oil
-
1 ½
tablespoons
balsamic vinegar
-
2
teaspoons
maple syrup
-
1
teaspoon
Dijon mustard
-
¼
teaspoon
fine salt
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 425°F and prepare the squash by washing and slicing it into ½-inch rounds, scooping out the seeds.
- Drizzle the squash with olive oil and salt, then bake for 30 to 35 minutes until tender and golden, flipping halfway through.
- Toast the pepitas or pecans in a skillet over medium-low heat until fragrant and lightly golden.
- Prepare the dressing by whisking together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and black pepper in a small bowl.
- In a large serving bowl, combine the roasted squash, arugula, pomegranate arils, toasted pepitas, and crumbled cheese.
- Drizzle the dressing over the salad just before serving and toss gently to combine.
Nutrition Facts (estimated)
Servings
6 to 10
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
20mg
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