Imagine a salad that's not just a side dish, but a culinary masterpiece that dances on your taste buds! This Roasted Delicata Squash Pomegranate Arugula Salad is a stunning symphony of flavors and textures that will elevate your meal from ordinary to extraordinary. With golden-roasted squash, juicy pomegranate seeds, and peppery arugula, this recipe promises a gourmet experience that's both visually stunning and incredibly delicious.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Salad
Serves: 4 servings
Ingredients
- Delicata squash, sliced
- Pomegranate seeds
- Arugula
- Olive oil
- Maple syrup
- Apple cider vinegar
- Salt
- Pepper
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash the delicata squash thoroughly and slice it into half-moons approximately 1/2 inch thick. Remove seeds and discard them or save for roasting separately.
- In a large mixing bowl, toss squash slices with 2 tablespoons of olive oil, salt, and freshly ground black pepper. Ensure each slice is evenly coated.
- Spread the seasoned squash slices in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow proper roasting and caramelization.
- Roast the squash in the preheated oven for 25-30 minutes, flipping halfway through, until edges are golden brown and squash is tender.
- While squash is roasting, prepare the dressing by whisking together 3 tablespoons olive oil, 2 tablespoons maple syrup, and 1 tablespoon apple cider vinegar in a small bowl.
- Once squash is done, remove from oven and let cool for 5-10 minutes.
- In a large salad bowl, layer fresh arugula leaves as the base.
- Arrange the roasted delicata squash slices on top of the arugula.
- Sprinkle fresh pomegranate seeds generously over the salad.
- Drizzle the prepared maple-vinegar dressing over the salad just before serving.
- Optionally, add a light sprinkle of additional salt and freshly ground black pepper to taste.
- Serve immediately while squash is still warm, enjoying the contrast of warm roasted squash with fresh, peppery arugula and sweet pomegranate seeds.
Tips
- Choose firm, bright-colored delicata squash with no soft spots for the best roasting results.
- Cut squash slices uniformly to ensure even roasting and caramelization.
- Don't overcrowd the baking sheet - give each squash slice breathing room for crispy edges.
- For extra flavor, consider adding toasted pine nuts or crumbled goat cheese.
- Use fresh pomegranate seeds for the brightest color and most vibrant taste.
- Serve immediately to enjoy the contrast between warm squash and cool, crisp arugula.
- Can be prepared ahead: roast squash and make dressing in advance, then assemble just before serving.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
