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
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
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.