Delicata Squash Salad
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(10)
Ingredients
4 servings
- 2 medium delicata squash (around 1 and 1/4 pounds total)
- 1 tablespoon olive oil
- kosher sea salt and freshly cracked black pepper
- 4 heaping cups baby arugula
- 1 cup pomegranate arils
- 1/3 cup dried cranberries
- 1/3 cup raw pistachios
- 1/4 red onion (thinly sliced)
- 3 to 4 ounces feta cheese (crumbled)
- 4 tablespoons olive oil
- 2 tablespoon balsamic vinegar
- 1/2 teaspoon honey
- Kosher salt and freshly ground black pepper
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Preparation
Step 1
Preheat the oven to 425 degrees F. Slice the squash into 1/2-inch wide rounds and then cute each round in half. 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. Toss to combine. Roast for about 30 minutes or until the squash is tender and golden, flipping halfway.
Step 2
In a medium skillet over medium-low heat, toast the pistachios, stirring frequently, until they are fragrant and lightly golden on the edges. Remove from heat.
Step 3
In a small bowl, whisk together the olive oil, balsamic vinegar, honey with a pinch of salt and pepper.
Step 4
Once the squash has had a few minutes to cool, combine the arugula, pomegranate, dried fruit, toasted nuts, sliced red onion, crumbled feta and squash in a serving bowl. Toss with enough dressing to lightly coat the leaves. Serve immediately.
Step 5
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