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Roasted Delicata Squash, Pear and Pomegranate Salad Recipe

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4.3 from 59 reviews

  • Author: Sophia
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This Roasted Delicata Squash, Pear, and Pomegranate Salad is a vibrant and delicious fall-inspired dish that combines the natural sweetness of roasted delicata squash and pears with the tartness of pomegranate arils. Tossed with peppery arugula, crunchy pepitas, and a tangy maple balsamic vinaigrette, it’s a perfect combination of textures and flavors for a refreshing yet hearty salad.

Ingredients

Salad

  • 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)

Maple Balsamic Vinaigrette

  • 2 tbsp olive oil
  • 1 1/2 tbsp balsamic vinegar
  • 2 tsp maple syrup
  • 1 tsp Dijon mustard
  • Salt and pepper, to taste

Instructions

  1. Preheat the Oven: Set your oven to 400 degrees Fahrenheit to prepare for roasting the delicata squash.
  2. Prepare the Squash: Wash the delicata squash and slice into 1/2 inch thick rounds. Use a spoon to scoop out and discard the seeds in each slice.
  3. Roast the Squash: Arrange the squash slices on a baking sheet. Brush both sides with olive oil and sprinkle with sea salt and freshly ground black pepper. Roast in the oven for 25 minutes, flipping the slices 2-3 times with a spatula to ensure even browning. Remove from oven and allow to cool.
  4. Make the Vinaigrette: In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined.
  5. Assemble the Salad: In a large mixing bowl, combine arugula, thinly sliced pears, pomegranate arils, finely sliced shallot, and raw pepitas. Drizzle the maple balsamic vinaigrette over the salad and toss gently to combine all ingredients evenly.
  6. Serve: Plate the salad by dividing it into four portions and topping each with 2-3 slices of the roasted delicata squash. Serve immediately for best freshness.

Notes

  • Arugula wilts fairly quickly. If you don’t plan to serve the salad immediately, keep the dressing separate and drizzle just before serving to maintain crispness.
  • This salad is adapted from Cookie + Kate’s Roasted Delicata Squash, Pomegranate and Arugula Salad.
  • Use raw pepitas for a delightful crunch and nutritional boost.
  • The roasting time may vary slightly depending on your oven; keep an eye on the squash for golden, tender slices.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: American

Find it online: https://sophiasdishes.com/roasted-delicata-squash-pear-and-pomegranate-salad-recipe/