Roasted Delicata Squash and Arugula Salad

We love this fall harvest salad with almost any meal. Delicata squash is easy to slice and roast and adds a slightly sweet, but hearty element to any salad. 


Prep Time:  15 minutes
Cook Time:  30 minutes
Yields:  6 servings

Salad:
3 medium delicata squash (about 3 pounds)
2 teaspoons brown sugar
1 tablespoon olive oil
8 cups baby arugula
3 ounce fresh goat cheese, crumbled
½ cup pomegranate seeds
½ cup toasted pecan halves

Dressing:
3 tablespoons sherry or red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
¼ cup olive oil

FIRST  Preheat oven to 425°F. Cut squash into ½-inch slices and scoop seeds out with a spoon. Coat two rimmed backing sheets with a little olive oil. Toss squash with brown sugar and oil and spread in a single layer on baking sheets. Roast for 25-30 minutes, until both sides are golden brown, flipping until half way through.

NEXT  While squash are roasting prepare dressing. Whisk vinegar, mustard, honey, and oil; season with kosher salt and freshly ground black pepper.

LAST  Toss arugula with enough dressing to coat. Arrange in a large, shallow bowl or platter and top with squash rings, cheese, pomegranate seeds, and pecans. Serve immediately.