5 from 12 votes
Roasted Delicata Squash, Pear and Pomegranate Salad
This salad combines roasted delicata squash slices with fresh arugula, thinly sliced pear, pomegranate arils, shallots, and raw pepitas. A maple balsamic vinaigrette ties it together with a balance of sweet, tangy, and earthy flavors. The squash's caramelized edges contrast with the crisp fruits and peppery greens, offering vibrant textures and seasonal ingredients in a composed, colorful salad. It works well as a light side or starter.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
4
Calories:
350 kcal
Course:
Salad
Cuisine:
American
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
- black pepper to taste
- salt 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 350
% 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.