Roasted Delicata Squash, Pear and Pomegranate Salad
A delicious and seasonal roasted delicata squash, pear and pomegranate salad with a maple balsamic vinaigrette. It’s sure to be a holiday favorite recipe.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 medium delicata squash
- 2 tbsp olive oil
- 1/2 tsp sea salt
- freshly ground black pepper (to taste)
- 4 1/2 cups arugula
- 2 pears (thinly sliced)
- 1/2 cup pomegranate arils
- 1 medium shallot (finely sliced)
- 4 tbsp raw pepitas ((pumpkin seeds))
- 2 tbsp olive oil
- 1 1/2 tbsp balsamic vinegar
- 2 tsp maple syrup
- 1 tsp dijon mustard
- salt and pepper (to taste)
Instructions
- 1
Preheat the oven to 400 degrees fahrenheit.
- 2
Wash the delicata squash and cut in 1/2 inch thick slices. Using a spoon, scoop out the seeds in each slice and discard.
- 3
Place the squash slices on a baking sheet and brush both sides with olive oil. Sprinkle with salt and pepper and place in the oven. Cook for 25 minutes, flipping 2-3 times with a spatula for even browning. Remove from the oven and set aside to cool.
- 4
In a small bowl whisk together all the vinaigrette ingredients.
- 5
In a large mixing bowl combine the arugula, pears, pomegranate, shallot and pepitas. Drizzle the dressing and toss to combine.
- 6
Serve immediately by plating one portion of salad with 2-3 slices of squash.
- 7
*Note: Arugula wilts fairly quickly. If you don't plan to serve the salad immediately, reserve the dressing and drizzle on an individual basis.