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Perfect Roasted Delicata Squash and Pomegranate Salad

Perfect Roasted Delicata Squash and Pomegranate Salad - featured image
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A beautiful fall salad featuring caramelized delicata squash, tart pomegranate seeds, creamy feta, and toasted pepitas, all tossed with a simple maple vinaigrette. It’s quick, easy, and perfect for gatherings or weeknight dinners.

Ingredients

Scale
  • 2 medium delicata squash (about 2 pounds total)
  • ¾ cup pomegranate seeds (from 1 large pomegranate)
  • 5 ounces baby arugula (about 5 cups)
  • ½ cup crumbled feta cheese
  • ¼ cup toasted pepitas
  • ½ small red onion, thinly sliced
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons pure maple syrup
  • 1½ tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • 2 tablespoons olive oil (for roasting squash)
  • ½ teaspoon salt (for roasting squash)
  • ¼ teaspoon black pepper (for roasting squash)

Instructions

  1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Wash the delicata squash well. Cut off the stem ends, slice in half lengthwise, and scoop out seeds. Slice each half into half-moons about ½-inch thick.
  3. In a medium bowl, toss squash slices with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread in a single layer on the prepared baking sheet.
  4. Roast for 20-25 minutes, flipping halfway through, until tender and golden-brown. Let cool for 5 minutes on the sheet.
  5. While squash roasts, make the vinaigrette: In a small jar, combine ¼ cup olive oil, 2 tablespoons maple syrup, 1½ tablespoons apple cider vinegar, and 1 teaspoon Dijon mustard. Add a pinch of salt and pepper. Shake well until emulsified.
  6. Toast pepitas in a dry skillet over medium heat for 2-3 minutes, shaking frequently, until fragrant and starting to pop. Remove from heat.
  7. Soak thinly sliced red onion in a small bowl of cold water for 10 minutes. Drain and pat dry.
  8. In a large bowl, combine arugula, roasted squash (slightly cooled), pomegranate seeds, crumbled feta, toasted pepitas, and drained red onion. Drizzle with about half the vinaigrette and toss gently. Add more dressing as needed.
  9. Serve immediately, garnished with extra pomegranate seeds and flaky sea salt if desired.

Notes

Don’t skip the parchment paper for easy cleanup. Cut squash evenly for even cooking. Let squash cool slightly before adding to greens to prevent wilting. Toast pepitas in a dry pan and watch closely. Make dressing ahead for best flavor. Season in layers for depth. Start with half the dressing and add more as needed.

Nutrition

Keywords: delicata squash salad, pomegranate salad, fall salad, roasted squash salad, maple vinaigrette, Thanksgiving salad, vegetarian salad, gluten-free salad

Find it online: https://sagestirs.com/perfect-roasted-delicata-squash-and-pomegranate-salad/