Roasted Delicata Squash, Pomegranate and Arugula Salad

Roasted delicata squash, pomegranate and arugula salad

November is slipping through my fingers. I have been working hard and playing hard, with little down time in between. I won’t bore you with the details of small business ownership, but I promise it’s not all puppies and pomegranate salads here at Cookie and Kate HQ. I grumble while I’m dealing with the technicalities, but deep down, I love it all. This little blog/business is all mine.

I’ve also been setting some pretty lofty goals, sketching out a site redesign, contemplating a move and trying to figure out how to make it all happen at once. Where’s my fairy godmother and her magic wand?

Pomegranate

I can’t go on like this forever. Poor Cookie has been cooped up inside since the temperature dropped below 50 and no amount of yoga has been able to counteract my constant laptop hunch. I need some warmer leggings and a better office situation.

Actually, I need a better living situation altogether. My dining table is stuck in my now-frigid sunroom, my grandmother’s patio chairs are resting against the wall of my bedroom, and my portable dishwasher is killing the feng shui in my dining-turned-desk room. All for the sake of food photography. My ideal home might be a distant dream but I’m definitely due for an upgrade.

Delicata squash

Someday soon, I’d like have a comfortable dining area for my girls when they come over for girls’ night. The dining area should actually be near the kitchen so I’m not running back and forth between the sunroom and the kitchen like a clown. More than anything, I want a grown-up kitchen with a disposal and more than three feet of counter space. Toss a small welcome mat on your kitchen counter and you’ll see how much space I have to work with.

Maybe I’m asking for a lot for just one person, but I’m not going to wait around for someone else to provide. It’s all on me, which is both thrilling and terrifying. So even though I’d rather lose my sleep-deprived self in JFK conspiracy theories and dark chocolate peanut butter cups today, I’ve decided to keep working with my head down. A few of my goals are almost within grasp.

Roasted delicata squash, pomegranate and arugula salad how to make

We should talk about this salad before I go. This stunner just might steal the show at your Thanksgiving feast, and for good reason. Glittering pomegranate arils and golden squash taste just as good as they look.

If oven space is limited on Thanksgiving, I think you could roast the squash the day before, or if you want a more simple salad, you could skip the squash altogether. The squash is lovely, though, and delicata skin is so, well, delicate that you don’t even have to peel it off first. I’ve included some other substitution and serving suggestions in the recipe below!

Delicata squash saladRoasted delicata squash, pomegranate and arugula salad with maple balsamic dressingRoasted delicata squash, pomegranate and arugula salad recipe

5.0 from 3 reviews
Roasted Delicata Squash, Pomegranate and Arugula Salad
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 8
 
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 until you are ready to serve.
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
  • ½ teaspoon Dijon mustard
  • freshly ground black pepper
Instructions
  1. Preheat the oven to 425 degrees Fahrenheit. Wash the squash and scrape off any tough bits of skin with a knife. Slice the squash into ½-inch wide rounds. Use a spoon to scoop out the seeds from each round. Drizzle the squash with a generous tablespoon of olive oil and a sprinkle of sea salt. Use your fingers to lightly coat all surfaces of the squash with olive oil. Bake for about 30 minutes or until the squash is tender and golden, flipping halfway.
  2. In a medium skillet over medium-low heat, toast the pepitas (or pecans), stirring frequently, until they are fragrant and lightly golden on the edges. Remove from heat.
  3. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup and Dijon mustard with a pinch of salt and pepper.
  4. Once the squash has had a few minutes to cool, combine the arugula, pomegranate (or dried fruit), pepitas (or pecans), crumbled feta and squash in a serving bowl. Toss with enough dressing to lightly coat the leaves. Serve immediately.
Notes
Yields 4 substantial side salads or up to 8 small servings.
Make it vegan: To skip the feta or serve it on the side.
Make it nut free: Skip the pecans and use the pepitas instead.

Comments

  1. says

    Girl you can DO this! I hope someday I am in your position, which like you said, is both terrifying and exhilarating all at once. You are hustling it lady and you can do it! Head up and eat alllll the foods for Thanksgiving!

  2. says

    Oh my gosh, I can relate to this post in SO many ways. Firstly, I made a salad very similar to this the other day and oh.m.gee…. bliss on a plate about sums it up. Second, the whole owning a small business thing – gah I know. I had a malware scare the other day and was told I was going to have to pay $250 to have it cleaned. I nearly went for it, but then the critical thinker part of me decided to look into other options and thank goodness, saved myself about $225. Phew. Thirdly, moving. I’m moving next weekend (only a few doors down, nothing major) but a bigger move has been in the back of my mind for about a year now. And last but certainly not least, dream kitchens. I think you and I could probably talk for hours about this! You’re crazy talented and a hard worker, and I’m confident that great things are going to happen to you soon. I look forward to watching these goals of yours come true! :)

    • says

      Oh my, I’m glad you sorted out the malware issue! Sudden technical issues like that drive me crazy. I would love to meet you someday and chat kitchens!

  3. says

    Kate! You have been busy. It sounds so very exciting though. I can’t wait to see how things are going. This squash salad is just beautiful and so simple. It has been a month of squash for me, but I have not tried a salad yet. I may just have to after seeing this!

  4. says

    Man, my last place had a garborator that I still dream about and counter space for miles. I have downgraded recently and it makes all of the difference. I hope you get to make your move soon! I can’t get enough of pomegranates these days– this salad looks great!

  5. says

    This simple salad is stunning! So much goodies in it and looks absolutely delicious. Love your photography – such a gorgeous pictures – I am hooked!

  6. says

    Eeee!!!! I am just so excited for you. I feel like there are so many good changes in your future and things yet to come. :) This salad is quite the looker. It has pretty much all of my favorite fall things!

  7. says

    It’s so great to have goals and plans, and know that the product of your work will be how much effort you put into it. Terrifying, too! You’re doing a great job though. This salad looks delicious, I love winterizing salads with roasted veggies.

  8. says

    What a wonderful dish, Kate! We are not celebrating Thanksgiving here in Scandinavia but this dish would be a stunner at any get-together. Or as a single lady lunch. Definitely bookmarked!

    Have a great week (and don’t let go of your goals, think big!),
    Sini

  9. Tina says

    My husband already has the Thanksgiving menu in place, but I’m putting this on the “days after…” menu for when the turkey coma subsides. The colors are just amazing and the mixture of ingredients scream “FALL.”

    As for needing more space, don’t let all this change overwhelm you. Give yourself a 12-month (or even a 6 month) plan to start looking without any commitment. Find a solid realtor (if you’re planning to buy) and they will keep an eye out for the perfect place. You have a lot going on right now so don’t rush yourself!

    • says

      Thanks for the excellent advice, Tina! I appreciate it. I don’t think I’m ready for home ownership yet. I like the freedom to move around so I will be renting for a while longer! I hope to upgrade to a nicer apartment soon, though. I hope you love this salad as much as I do!

  10. says

    I love your photography – you make everything look bright and appetizing. You must have great light in your home. I’ll look for delicata squash at the Farmer’s Market this weekend! Can’t wait to try!

  11. says

    Great post and the salad looks amazing! My poor dog has not been getting the walks she needs since the temperature has dropped either. The pictures are great and I would love that salad tonight for dinner!

    Thanks for sharing!

    Sarah

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