Roasted Delicata Squash, Pear and Pomegranate Salad
User Reviews
5
Roasted Delicata Squash, Pear and Pomegranate Salad
Description
The Roasted Delicata Squash, Pear, and Pomegranate Salad begins by roasting seasoned delicata squash slices until tender and slightly caramelized. These sweet, melt-in-the-mouth squash pieces contrast nicely with fresh, peppery arugula leaves, thinly sliced ripe pears, tart and juicy pomegranate seeds, crisp raw pepitas, and finely sliced shallots adding subtle sharpness. The maple balsamic vinaigrette, made with olive oil, balsamic vinegar, maple syrup, and Dijon mustard, coats the salad components, delivering a balance of sweet, tart, and savory notes.
The roasting process enhances the natural sweetness and soft texture of the squash, while the fresh ingredients add crispness and brightness. The interplay of flavors and textures results in a well-rounded salad that emphasizes seasonal produce. Serving immediately maintains arugula’s crispness, or the dressing can be added individually if prepared in advance to prevent wilting.
This salad is a suitable accompaniment to roasted meats or can be enjoyed as a light vegetarian dish. Toasted rustic bread pairs well for a fuller meal.
Ingredients
- 2 delicata squash medium
- 2 tbsp olive oil
- 1/2 tsp salt sea salt
- black pepper to taste, freshly ground
- 4 1/2 cups arugula
- 2 pear thinly sliced
- 1/2 cup pomegranate arils
- 1 shallot finely sliced, medium
- 4 tbsp Pepitas pumpkin seeds, raw
Maple Balsamic Vinaigrette
- 2 tbsp olive oil
- 1 1/2 tbsp balsamic vinegar
- 2 tsp maple syrup
- 1 tsp Dijon mustard
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 400 degrees fahrenheit.
- Wash the delicata squash and cut in 1/2 inch thick slices. Using a spoon, scoop out the seeds in each slice and discard.
- 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.
- In a small bowl whisk together all the vinaigrette ingredients.
- In a large mixing bowl combine the arugula, pears, pomegranate, shallot and pepitas. Drizzle the dressing and toss to combine.
- Serve immediately by plating one portion of salad with 2-3 slices of squash.
- *Note: Arugula wilts fairly quickly. If you don't plan to serve the salad immediately, reserve the dressing and drizzle on an individual basis.
Notes
- Roast delicata squash slices flipping during cooking for even browning and caramelization.
- Dress the salad just before serving to prevent arugula from wilting; keep vinaigrette separate if preparing ahead.
- This salad is adapted from Cookie + Kate, focusing on seasonal ingredients for balanced taste and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Sodium | 324mg | 14% |
| Potassium | 1129mg | 24% |
| Fiber | 8g | 32% |
| Sugar | 20g | 40% |
| Vitamin A | 3650IU | 73% |
| Vitamin C | 37.6mg | 42% |
| Calcium | 116mg | 12% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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