Roasted Delicata Squash, Pomegranate and Arugula Salad Recipe - Just Organics
A vibrant salad featuring delicata squash, pomegranate, arugula, pepitas and feta tossed in a maple balsamic vinaigrette. If you are preparing this salad in advance, reserve the dressing on the side...
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Spoon
- Skillet
- Mixing bowl
- Whisk
- Serving bowl
- Measuring cup
- Measuring spoon
- Fork
Ingredients
- Salad
- 2 medium delicata squash, around 1 and ¼ pounds total
- 1 tablespoon olive oil
- Fine grain sea salt
- 4 heaping cups arugula (or mixed baby greens)
- ⅔ cup pomegranate arils (or a generous handful of dried cherries or cranberries)
- ⅓ cup raw pepitas (or pecans)
- 3 to 4 ounces feta cheese, crumbled
- Maple-balsamic vinaigrette
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon real maple syrup
- 1/2 teaspoon Dijon mustard
- freshly ground black pepper
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