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Roasted Delicata Squash and Pomegranate Arugula Salad | Living Well With Nic

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Salad, Side Dish
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Wash the squash thoroughly. Slice the squash into ½-inch wide rounds. Use a spoon to scoop out the seeds from each round.
  3. 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.
  4. Bake for about 30 minutes or until the squash is tender and golden, flipping halfway.
  5. 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.
  6. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup and Dijon mustard with a pinch of salt and pepper.
  7. Once the squash has had a few minutes to cool, combine the arugula, pomegranate seeds, pepitas and squash in a serving bowl.
  8. 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.