Name: Roasted Delicata Squash, Pear and Pomegranate Salad Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 medium delicata squash; 2 tbsp olive oil; 1/2 tsp sea salt; Freshly ground black pepper, to taste; 4 1/2 cups arugula; 2 pears, thinly sliced; 1/2 cup pomegranate arils; 1 medium shallot, finely sliced; 4 tbsp raw pepitas (pumpkin seeds); 2 tbsp olive oil; 1 1/2 tbsp balsamic vinegar; 2 tsp maple syrup; 1 tsp Dijon mustard; Salt and pepper, to taste

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If you are on the lookout for a salad that feels like a celebration of fall’s best flavors and textures, the Roasted Delicata Squash, Pear and Pomegranate Salad Recipe is sure to steal your heart. This dish brings together the sweet, caramelized notes of roasted delicata squash, the juicy crispness of ripe pears, and the jewel-like bursts of pomegranate arils, all tossed with a peppery arugula base and crunchy pepitas. It’s a refreshing, colorful salad that’s both comforting and vibrant—a true standout whether for a casual lunch or a festive gathering.

Ingredients You’ll Need

Two images side by side show different stages of preparing yellow pattypan squash. On the left, there is a white marbled surface with a wooden cutting board holding four slices of the squash, each with scalloped edges and visible seeds in the center, plus two more squashes, one whole and one just sliced. A large knife with a black handle lies beside the board. On the right image, the squash slices are arranged evenly in three rows on a dark metal baking tray. The slices are sprinkled with black pepper. In the background on the white marbled surface are a salt and pepper mill. Photo taken with an iphone --ar 4:5 --v 7

Getting the balance right in this salad is all about fresh, simple ingredients that each play a special role in creating a symphony of flavors and textures. Every component, from the tender squash to the crunchy pumpkin seeds, contributes to making this recipe truly unforgettable.

Delicata squash (2 medium): Naturally sweet and tender when roasted, this squash brings warmth and a buttery texture.
Olive oil (2 tbsp + 2 tbsp for dressing): Adds richness and helps the squash caramelize beautifully.
Sea salt (1/2 tsp): Enhances all the natural flavors in the dish without overpowering.
Freshly ground black pepper: Adds a subtle earthy heat that balances the sweetness.
Arugula (4 1/2 cups): A peppery, leafy green that adds freshness and a slight bite.
Pears (2, thinly sliced): Juicy and crisp, pears introduce sweet brightness and a delicate crunch.
Pomegranate arils (1/2 cup): Jewel-like seeds offering tart bursts of flavor and gorgeous color.
Shallot (1 medium, finely sliced): Adds mild sharpness and complexity to the salad.
Raw pepitas (4 tbsp): Crunchy pumpkin seeds that contribute earthy nuttiness and texture.
Balsamic vinegar (1 1/2 tbsp): Provides acidity and depth in the maple balsamic vinaigrette.
Maple syrup (2 tsp): Sweetens the dressing with a natural, rich note that complements the squash.
Dijon mustard (1 tsp): Adds a subtle tang and helps emulsify the vinaigrette.
Salt and pepper (to taste): Final seasoning to balance all the flavors in the dressing and salad.

How to Make Roasted Delicata Squash, Pear and Pomegranate Salad Recipe

Step 1: Prepare and Roast the Squash

Preheat your oven to 400 degrees Fahrenheit to get it hot and ready. While that heats up, wash the delicata squash and slice it into half-inch rounds. Carefully scoop out the seeds with a spoon—this squash’s soft skin is perfectly edible, making it so easy to roast. Brush both sides of each slice with olive oil, sprinkle generously with sea salt and freshly ground black pepper, then spread them out on a baking sheet. Roast for 25 minutes, flipping the slices 2-3 times during cooking so they brown evenly and develop that irresistible caramelized flavor and tender texture. Set aside to cool once done.

Step 2: Whisk Together the Maple Balsamic Vinaigrette

While your squash is roasting, mix up the dressing. In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until the dressing is smooth and slightly thickened. The maple syrup adds a lovely sweetness that balances the tang from the balsamic and the peppery mustard kick.

Step 3: Combine the Salad Ingredients

In a large bowl, toss the arugula, thinly sliced pears, pomegranate arils, finely sliced shallot, and raw pepitas. These fresh, crisp ingredients bring vibrant flavors and textures to contrast beautifully with the warm roasted squash.

Step 4: Dress and Toss the Salad

Pour your homemade vinaigrette over the salad mixture and gently toss everything to coat all the ingredients without bruising the arugula. The dressing ties all the flavors together with a subtle richness and brightness that keeps the salad lively.

Step 5: Plate and Serve

Serve immediately by plating each portion with 2-3 slices of the roasted delicata squash arranged on top or alongside the salad mix. The combination of warm squash, cool crisp greens, and the sweet-tart burst from pomegranate arils makes for a delightful eating experience.

How to Serve Roasted Delicata Squash, Pear and Pomegranate Salad Recipe

On a white plate, there are three grilled yellow squash rings with light brown grill marks, placed on a bed of mixed green leaves including arugula. Scattered around and inside the squash rings are thinly sliced red onions, small green pumpkin seeds, and bright red pomegranate seeds. There are also light cream-colored wedges of a fruit or vegetable layered under and around the squash. The plate is set on a white marbled surface next to a beige cloth and a silver fork and knife. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle extra pepitas or toasted walnuts for added crunch on top right before serving, or even a light sprinkle of fresh herbs like thyme or parsley to add an herbal brightness. A few crumbles of goat cheese or feta also pair beautifully with this salad’s sweet and savory notes.

Side Dishes

This salad works wonderfully alongside roasted chicken or grilled salmon for a wholesome dinner. It also pairs beautifully with warm grain bowls or a hearty lentil soup for a satisfying lunch.

Creative Ways to Present

For a festive touch, serve the salad in hollowed-out delicata squash halves or pretty salad bowls to highlight the vibrant colors of the pears and pomegranate. Layer the ingredients in mason jars for easy-to-grab lunches that look as good as they taste.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the salad and vinaigrette separately in airtight containers in the refrigerator. Keep the roasted squash slices apart from the greens to avoid sogginess. Use within 2 days for the best taste and texture.

Freezing

Because of the fresh greens and pomegranates, this salad is not well suited for freezing. However, you can freeze leftover roasted delicata squash slices on their own for up to 3 months and add fresh salad ingredients when ready to serve.

Reheating

Gently reheat the roasted squash slices in a skillet or oven to bring back their caramelized texture before adding to a freshly tossed salad. Avoid reheating the whole salad to keep the arugula crisp and fresh.

FAQs

Can I use other types of squash for this salad?

Absolutely! While delicata squash is ideal because it roasts quickly and the skin is edible, you can swap with butternut or acorn squash—just peel and roast similarly, though cooking times may vary.

How do I prevent the arugula from wilting?

To keep arugula crisp, toss the salad just before serving and keep the dressing separate if making ahead. Adding the dressing at the last minute preserves the fresh texture completely.

Is this salad suitable for vegan diets?

Yes, the Roasted Delicata Squash, Pear and Pomegranate Salad Recipe is naturally vegan as written. Just skip any dairy garnishes like cheese if you opt to add them and you’re good to go!

Can I substitute the maple syrup in the dressing?

You can replace maple syrup with honey or agave nectar if you prefer, but the maple adds a wonderful depth of flavor that complements the roasted squash best.

What other nuts or seeds can I add besides pepitas?

Toasted almonds, walnuts, or even sunflower seeds work nicely. They add a similar crunch and nutty flavor that goes perfectly with the salad’s sweet and savory balance.

Final Thoughts

I can’t recommend the Roasted Delicata Squash, Pear and Pomegranate Salad Recipe enough if you want to wow your taste buds with something that’s easy to make yet full of seasonal magic. It’s a dish that brings joy in every bite and is sure to become one of your favorites to turn to throughout the cooler months. Give it a try, and watch how it brightens your table and mood alike!