Roasted Delicata Squash and Arugula Salad

by Courtney Rappe

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

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.

This entry was posted in Vegetables & Sides

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