Have you made this salad before, by chance? I pulled this recipe from the archives and updated the photos to catch your eye. This stunner just might steal the show at your Thanksgiving feast, and for good reason. Glittering pomegranate arils and golden roasted delicata squash taste just as good as they look.
Delicata squash is a lovely winter squash. It’s unique because its skin is so, well, delicate that you don’t need to peel it before roasting. The balsamic dressing, arugula, pomegranate and goat cheese go great with the squash, of course, but also with apples and pears. If your oven is full, try sliced fruit instead, or simply roast the squash the day before.
When I revisit older blog posts, I’m always amazed by the parallels in my life over the years and the seasons. When I originally shared this post seven years ago, I was dreaming of a better living/work space. Since that time, I’ve upgraded from my tiny apartment to a little rent house where I made the cookbook, then to a new apartment with a functional kitchen. Then we got married and I moved into my husband’s cozy home, which we’ve outgrown.
We’re actually in the process of purchasing our dream home now. It’s everything we could ever hope for, including a recently renovated kitchen that’s so pretty, I can hardly stand it. We’ll move in time for Christmas and I’m looking forward to setting up our tree and sitting by the fireplace.
To be honest, all I really care about now is keeping Cookie healthy, but our new home is a bright ending to an acutely difficult year. I’ve left my original sentiments below just to show the hard work it took to get here. I hope you are staying well and cozy out there.
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?
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 dream home might be a distant dream but I’m definitely due for an upgrade.
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 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.
More Seasonal Salads
More fresh green salads with goat cheese to enjoy during fall and winter:
- Autumn Kale Salad with Fennel, Honeycrisp and Goat Cheese
- Deb’s Kale Salad with Apple, Cranberries and Pecans
- Farro and Kale Salad with Goat Cheese
- Favorite Green Salad with Apples, Cranberries and Pepitas
- Pomegranate & Pear Green Salad with Ginger Dressing
Please let me know how your salad turns out in the comments! I love hearing from you.
Roasted Delicata Squash, Pomegranate and Arugula Salad
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 6 to 10 1x
- Category: Salad
- Method: Roasted and tossed
- Cuisine: American
- Diet: Vegetarian
This vibrant salad features 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. Recipe yields 6 substantial side salads or up to 10 small salads; cut the recipe in half if desired.
- 2 medium delicata squash (about 2 pounds total)
- 1 tablespoon extra virgin olive oil
- Pinch of fine salt
- 5 ounces (about 5 heaping cups) arugula or mixed baby greens
- Arils from 1 pomegranate (about 1 cup) or a generous handful of dried cherries or cranberries
- ⅓ cup raw pepitas (green pumpkin seeds) or chopped pecans
- 3 to 4 ounces (about ¾ cup) crumbled feta cheese or goat cheese
- 3 tablespoons extra virgin olive oil
- 1 ½ tablespoons balsamic vinegar
- 2 teaspoons maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon fine salt
- Freshly ground black pepper, to taste
- 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 salt. Use your fingers to lightly coat all surfaces of the squash with olive oil. Bake for about 30 to 35 minutes or until the squash is tender and golden, flipping halfway.
- 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, about 3 to 5 minutes. Remove from heat.
- To prepare the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard and salt. Season generously with black pepper, to taste.
- Once the squash has cooled for a few minutes, combine the arugula, pomegranate, pepitas, crumbled feta and squash in a large serving bowl. When you’re ready to serve, drizzle in the dressing and gently toss to combine. Serve promptly.
Make it dairy free/vegan: Skip the feta or serve it on the side.
Make it nut free: Use pepitas, not pecans.
Storage suggestions: Ideally, store the salad and dressing separately and toss individual servings as needed (the salad will keep well for about 3 days with this method). The arugula will wilt after being exposed to the dressing, but even then, should keep for a day or so.
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!
I LOVE this salad! I’ve made it with various greens on hand and with arugula and love it either way. I also like to roast up the pecans with maple syrup and cinnamon or pumpkin pie spice to add a little something! Seriously, I keep coming back to this recipe and people ask for it every time I take it somewhere!
Thank you for sharing, Rachel! I’m excited you love it.
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! :)
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!
Laura (Tutti Dolci)
Gorgeous salad, I love the roasted squash & pom pairing!
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!
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!
Katrina @ WVS
This salad is an absolute dream for me!! So much goodness on one plate!
This simple salad is stunning! So much goodies in it and looks absolutely delicious. Love your photography – such a gorgeous pictures – I am hooked!
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!
I love this salad – sweet, tart, and fresh.
I love how beautifully simple your photographs are! Very inspiring and delicious.
This looks absolutely delicious, all the way down to the dressing!
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.
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!),
Thank you, Sini! This salad would be wonderful for any occasion. Hope you get a chance to make it soon!
This was quite delicious. Loved the pop from pomegranate seeds.
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!
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!
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!
This looks delicious! I did a fall pomegranate salad for Thanksgiving and a Christmas party, but I’d love to add delicata squash.
Your salad sounds great, too, Marian! Pomegranate is such a beautiful salad addition.
I made this for dinner last night, it was AMAZING!! My husband loved it too, thank you so much for sharing!
Happy to hear it, Lani! Thank you for commenting (and sorry for not saying so sooner!).
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!
Oh my goodness, I know I’m late to the game on this salad but WOW. I had to comment because it just looks too delicious and beautiful.
Made the arugula salad for Thanksgiving & it was a BIG hit.
So colorful & a nice light side dish – fantastic flavors from all
the ingredients. Thank you.
Thank you, Susan! So glad to hear the salad went over well at your Thanksgiving. Happy holidays!
I love this salad! As soon as Trader Joe’s gets the delicata squash it is the first thing I make. I also love the versatility – I’ve substituted spinach for the arugula if that is what I happen to have in the fridge. I have also subbed cotija cheese for the feta when I have that on hand. Great recipe – thanks so much!
That’s so nice to hear. Thank you, Mary!
Wow! Eating this now and it is fantastic. I’ve never tried delicata squash before and it is so buttery. Thank you for helping me break out of my salad slump and butternut rut!
Yay! Thanks, Marissa!
This is seriously one of the best salads I’ve ever had. After trying your west African peanut soup, which is amazing, I’ve decided to rely on your blog for most of my recipes. Thanks for having such an amazing palate!
This one is as beautiful as it is delicious. I love salads that think outside of the lettuce-tomato-carrot box and delicata is my second favorite kind of squash (so much so I am trying to grow my own out in my garden right now). Made this last week and am now making another batch to potion out for lunches for the week ahead. :)
I loved the idea of delicata squash in salad- it was delicious, and I never would have thought of it! I made with dried cranberries because I didn’t have any pomegranate seeds, but next time I definitely want to make it with pomegranate seeds because I love them!
I’ve been wanting to make that recipe for ages, delicata squashes looked so fun to cook and eat, but impossible to find in Belgium…
Now that I moved in Vancouver though… Ha! Couldn’t resist making your recipe as soon as I found those precious squashes. It has everything a salad needs: tastiness, creaminess (huh is that a word? I say it is!), crunchiness, sweet & savory and colors! Such a treat! I married it with leftover farro and kale for a full lunch :).
Bonus: this salad makes a beautiful photo subject too :)
Win! That is great, Ophelie. Thank you so much for your comment and review. I really appreciate it.
I was making a delicata/arugula salad with cranberries and bacon tonight by unsure how I wanted to dress the salad. I found your blog by googling “delicata salad”. Your dressing was absolutely delightful. I’ll have to try your recipe as written next time.
I am glad you found it, Lisa! It is a great salad. :)
So delicious! My guests loved this salad, and we are making it again for Thanksgiving. I roasted the squash ahead of time to make for easy prep and served it room temp on the salad. Was delish!! Thank you!
Your Roasted Delicata Squash, Pomegranate and Arugula Salad is very tasty. However, when I poured the dressing over it, everything sagged and looked unappetizing. Didn’t serve it to anyone but myself. My first guess is that I used a syrupy balsamic vinegar, and along with the weight of mustard and syrup (I used Aunt Jemima “lite” because I had it), everything just wilted. Any suggestions as to why? Should I use a thinner vinegar, Was Aunt Jemima a big mistake? Ads I said, it tasted ok but did not look appetizing. Thanks
I’m sorry you didn’t have a great experience! Arugula is more delicate and will break down some if you toss it a lot. It also isn’t the best leftover. What your arugula crisper to start? The dressing could play apart, but I’m think the freshness of your greens was more.
I made this salad today for lunch and it is fantastic ! I toasted the delicata seeds instead of using pepitas. The vinaigrette is super good. I will definitely make this over and over again. Thank you for the great recipe.
Forgive me, but I added chicken to this to make it a meal. The recipe as-is, plus 12 oz. of chicken thighs, made three main-dish salads. The flavor is wonderful, the prep is easy, and the result is delicious. Thanks for a great (and healthy) weeknight dinner!
I usually am not a salad person, but I can’t get enough of this one! ☺️ Can’t recommend it enough!
That’s great! Thank you for sharing, Em. :)
I am OBSESSED with this salad!! I eat it practically every day for lunch. I add quinoa to bulk it out a bit but that’s it.
Because I eat it all week, I double or sometimes quadruple the dressing ingredients to last the week but it’s never the same as just making one batch each day… Is there anything you can suggested to Tweek the measurements to make it taste the same?
Hi, I’m sorry to hear it isn’t the same. Are you warming up everything as you add the dressing? What makes this really work well is when everything is slightly warm as you toss it. Let me know!
Oh my, what a delicious salad. It sufficed as a meal for us, because it was so full of flavor and textures, including the meaty textured squash. The only minor modification we made was to add a little bit of Cayenne pepper to the dressing, and dust the squash with it while it was roasting, for a little bit of a kick. Will be making this for company when this darn situation is over.
Made this for thanksgiving—it was a hit!
Wonderful to hear, Arin!
Can I use Butternut squash or Acorn squash for this recipe?
Yes, either one will be good!
I have never had delicata squash. Do you eat the skin or remove it before eating?
Hi Beth! You can eat it with the squash. You won’t notice it’s there!
I LOVE this salad and have made it several times. It’s easy, looks beautiful and is tasty and healthy. Perfect for holiday meals or any time.
That’s wonderful to hear, Pam! Thank you for your review.
I admire and LOVE your attitude “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.”
You are very talented and a hard worker, a great recipe for success! Congratulations to moving into your dream home soon. yay! Wishing you and Cookie especially all the best, may the future be bright!
Well – I still have some Delicata squash in storage and this is indeed a very nice recipe which is begging to be tried soon!
Happy Holidays! – Sylvia
Thank you, Sylvia!
Hey Kate, Congratulations on all the wonderful upgrades and Cookie’s health, most of all. I hope you’ll be able to share some photos of your dream house—especially your new kitchen—when the unboxing is done. You remain my go-to for all things delectable. Happy New Year!
(I’ll be getting the delicata today. I just had buttercup yesterday. Oh, I do love squash!)
Thank you so much, Patricia!
Fantastic salad! Delightful blend of tastes and textures. I used butternut squash because I didn’t see delicata at my grocery store. I used half romaine because I had some I wanted to use it up. I tossed the squash in chili-infused olive oil, so the salad had some nice heat to complement the squash and pomegranate. I so love how Cookie I mean Kate’s recipes are always so flexible!
Kate, I could live on your recipes alone!
I like the chili infused idea! Thank you for sharing, Luana.
Is this recipe best with goat cheese or feta cheese?
Hi Katie, feta cheese, but goat cheese would be nice too!
So delicious! My family loved this salad, and we are making it again for Thanksgiving.
Cookie is just the swweeeetest!!! Please check out this amazing web site….SamaDog.com . Amanda is so very kind and may be of great help to you as she was to me. She study with Deepak Chopra and worked for him for years. Now has a b&b for dogs. Great meditations for you and your pup.
Thank you, Tina!
Why have I never made this??? Printing out the recipe to remind me to try it very, very soon!
Made it yesterday and again today for a friend suffering from anemia (can’t get an infusion , this iron-rich salad was perfect. Added some spinach to the arugula, used regular squash (peeling was painful), and barely needed any dressing. Also used goat cheese instead of feta – just a preference. Was delicious, but most importantly super EASY to make. Squash can be made ahead of time and then you just have to throw it all together. Also it’s presents soooo beautifully.
This sounds SO good! I love squash and this recipe is unique and very healthy. I think it will be quite tasty, too. The dressing is superb…I usually don’t trust homemade dressings but this one sounds truly good.
Thanks much for all your creative ideas!
I have made this salad! I didn’t realize it was yours. My daughter brought the recipe to Thanksgiving many years ago and we all LOVED it. I have made it on a couple of occasions since then and shared its delicious flavors with coworkers and friends. I think it is going on our holiday menu this year (because we need all the YUM we can get right now!).
Confusing whether this is feta or goat cheese as you write that here are more recipes using goat cheese? Which is it?
Hi! You can use either and it all depends on the flavor I think compliments better. For this one, I liked feta best, but you could try goat cheese as well.
So yummy and so easy to make
Thank you, Kathleen! Happy New Year.
Might be the best salad I ever had. We already ate it twice this week.
Wonderful! Thank you so much for letting me know, Sierra!
This is the best recipe on this site. And I have tried MANY. This is THE BEST salad – hearty, savory, nutritious. I made this for meat eaters and they were floored. I will definitely make this again!
That is quite the compliment! I’m delighted this one is a favorite for you, Simrit.
I made a vaguely similar salad and it turned out great! Haha! I used your recipe delicata squash, arugula, and dressing, but in lieu of the pomegranate, pepitas, and cheese, I used what I had on hand and made some spiced pecans and Minimalist Baker’s crispy shallots. It made for a hearty, complex, vegan winter salad. I don’t love most traditional salads, but I will definitely make this one again.
This salad is amazing! So simple to make but definitely a head turner in its visual appeal and wonderful flavors and textures. Made exactly as written and will do so again and again.
Thank you for your review, Lina!
I love your honesty about the “humble” way you started and your cramped living situation. Some bloggers want us to assume they all live on fancy ranches or something (or maybe they do!), so it’s so refreshing to hear your real life struggles, your passion for food and your goals. Love your recipes!! Have made/saved quite a few and now I am a subscriber :)
Great work and thank you!
Cathy (from Canada)
PS. Will be doing recipe this on Canadian Thanksgiving for sure!
This salad is absolutely delicious! Because I have clogged arteries, I am doing my best to avoid cholesterol so I substituted the feta with Follow Your Heart dairy-free feta crumbles. Pomegranates are in season and the one I bought was big, tangy and juicy. Really a spectacular salad. Now I’m going to get a second helping.
I made this salad over the weekend for friends visiting from out of town. I served it with a maple/mustard pork tenderloin. It was so delicious! I probably used a little extra squash, but other than that, followed your instructions and loved every bit. I only put a little dressing on, but served extra on the side so what was leftover wasn’t soggy when I ate it another day. My new salad favorite! Thank you.
I’m glad this is a new favorite, Sarah! I appreciate your review.
Really impressed with this recipe. This was the first time I had ever cooked Delicata squash. I was very nervous that the outside would be hard or not tasty, but it was completely soft and delicious. Everything in the salad went together really well. My husband and I both loved this. Easy enough to put together on a weeknight, but it looks fancy enough to serve when people come over. I can’t wait to make this again!
Thank you, Andrea! I’m glad you all loved this salad.
This was a great recipe! For me, the delicata squash was a bit over roasted at 30 minutes so next time I plan to do less time (perhaps it’s my oven!). I also felt like the salad needed a grain so I added farro which was really nice.
So delicious! Love the sweet taste of the squash with the spicy kick of arugula!
I’m glad you enjoyed it, SC!
I made this as my offering for thanksgiving- it was a total hit! Doubled recipe without any difficulty.
It was so good, I’m making again for small dinner party !
Great to hear, Joanne! I appreciate your review.
This is a super salad! Rave reviews from me and everyone who I’ve made it for. The combination and contrast of textures and flavors are superb — the creamy roasted squash and feta, crunchy pepitas, the pop of the pomegranate, it’s really a winner. It’s not only beautiful and delicious, it’s wholesome, and wholly satisfying. Making it again tonight for friends!
I love hearing this salad was a hit, Brian! Thank you so much for sharing.
I made this salad today. I couldn’t find delicata squash. I used peeled and cut butternut squash from Trader Joe’s which I roasted. Everything else was as in the recipe and it was delicious and also looked amazing! I can’t wait to try it with delicata squash a little later in the fall.
I’m glad you were able to find something that works, Mandy!
Wonderful salad. Made it after being inspired by a Special of the Day version by The Barn in Half Moon Bay, CA. Accompanied a grilled Rosemary chicken breast. Subbed slivered almonds, dried cherries and used goat cheese. Dressing w the maple syrup…oh man! Two thumbs up all around the table.
That’s great to hear, Dan!
I am so happy that I came across your recipe today in Flipboard. I’m a novice cook who has been cooking for about 2 years, but only maybe 5-10 meals a year. Now, that I’m in my early 70’s, im finding more time to experience cooking. It’s so much healthier when you do you’re own cooking. Looking forward to learning more.
I am making this salad today and doubt you’ll see this comment in time, but I don’t remember pomegranate seed being so crunchy on the inside that you want to spit them out. I haven’t had them in many years, but I remember loving them and am afraid to put these in the salad. I prepped them very carefully to get all the tough white bits out, putting them in water and skimming off the top. Also, the green pepitas never turned brown at the edges or fragrant, even though I toasted them on medium-low for 7 minutes. I love your recipes and use many of them repeatedly. Am I doing something wrong with this one? Thanks.
Hi Betsy, Pomegranate seeds can be more crunchy, but it sounds like you had a really crunchy one. Sorry to hear that!
This is one of my fave salads to make once it gets to be fall. I will start searching out delicata squash! Sometimes I will add grilled chicken or swap out squash and sweet element. It hits all the different notes a salad should have.
Would you recommend subbing kale (massaged with sea salt)? I have a bunch left from a CSA box and would love to use instead of arugula. If so, more or less dressing ?
Thank you! I have your cookbook and make your recipes from book and blog every week!!
Just wanted to add that I did make this salad with Kale and it was superb!! I doubled the dressing.
Great to hear, Julie!
This salad is perfect for autumn. I made it (with spinach) for 2 different parties this week and people couldn’t get enough! I’ve never had anything like it but it’s an absolute hit, everyone loved it. The squash made it creamy and special- it was great with delicata and butternut, but delicata was better. Thank you for this!
I’m glad you loved it, Taylor! I appreciate your review.
You are such an inspiration for many other dreamers such as myself. My first time writing to you. I commend you on your thriving business, your beautiful daughter, your ambitions for a larger functioning kitchen, your exquisite photography, your sensitivity to entertain and share your bounty with those of us with similar passions. Thank you for your honesty and releasing your desires. I have a mini galley kitchen in a rental apt in beautiful Victoria, Canada. I have a balcony garden and grow salad greens and herbs. My dream is to have a tiny house with a front and back yard so I could garden in the ground and grow sweet potatoes and yams. You are miles ahead of me Kathryne! It is wonderful to plan and dream, isn’t it? Enjoy the season. Warmly, Linda in Victoria, BC
You are so kind, Linda! Thank you for sharing. I do really appreciate your support.
We tried this salad tonight. Perfect fall salad for a cool night with first snow shawers of the season in the forecast. We went heavy on the pomegranate and feta. We both agreed this was a salad to keep in the rotation. The dressing was just right, tho sometimes I might add a little apple cider vinegar. Loved it, thanks!
You’re welcome, Greg! Thank you for your review.
This was so beautiful, so easy, so good! Our 25 yr old son ate 3 helpings and asked me for the recipe!!!
This was so yummy! Made it on Thanksgiving weekend with a small steak. Festive and delicious!
I love your recipes. And this is my new favorite salad. I’ve made it for guests a few times and it’s always a big hit. I use a red leaf lettuce though as we’re not big arugula fans. Thank you, Cookie & Kate!
My family loved this salad for Thanksgiving, and requested for me to make it again for Christmas. It’s super yummy and beautiful looking salad. Thank you!!
You’re welcome, Margarette!