Roasted Delicata Squash and Pomegranate Arugula Salad
A fresh winter salad featuring delicata squash, pomegranate, arugula, and pepitas tossed in a maple balsamic vinaigrette. Perfect for holiday gatherings.
Ingredients
Squash
- 2 medium-sized Delicata Squash
- 1 Tbs Coconut or Avocado Oil
- ¼ tsp Salt
Salad
- 4 heaping cups Arugula
- ⅔ cup Pomegranate Seeds
- ⅓ cup Pumpkin Seeds
Dressing
- ¼ cup Olive Oil
- 2 Tbs Balsamic Vinegar
- 2 tsp Maple Syrup
- 1 tsp Dijon Mustard
- Salt & Pepper to taste
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Wash the squash thoroughly. Slice the squash into ½-inch wide rounds. Use a spoon to scoop out the seeds from each round.
- Drizzle the squash with a generous tablespoon of avocado or coconut oil and a sprinkle of salt. Use your fingers to lightly coat all surfaces of the squash with oil.
- Bake for about 30 minutes or until the squash is tender and golden, flipping halfway.
- In a medium skillet over medium-low heat, toast the pepitas, stirring frequently, until they are fragrant and lightly golden on the edges. Remove from heat.
- In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup and Dijon mustard with a pinch of salt and pepper.
- Once the squash has had a few minutes to cool, combine the arugula, pomegranate seeds, pepitas and squash in a serving bowl.
- Toss with enough dressing to lightly coat the leaves. Serve immediately.
Notes
If making ahead of time, keep dressing on the side until ready to serve.