Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • Preheat the oven to 400 degrees fahrenheit.
  • Wash the delicata squash and cut in 1/2 inch thick slices. Using a spoon, scoop out the seeds in each slice and discard.
  • Place the squash slices on a baking sheet and brush both sides with olive oil. Sprinkle with salt and pepper and place in the oven. Cook for 25 minutes, flipping 2-3 times with a spatula for even browning. Remove from the oven and set aside to cool.
  • In a small bowl whisk together all the vinaigrette ingredients.
  • In a large mixing bowl combine the arugula, pears, pomegranate, shallot and pepitas. Drizzle the dressing and toss to combine.
  • Serve immediately by plating one portion of salad with 2-3 slices of squash.
  • *Note: Arugula wilts fairly quickly. If you don't plan to serve the salad immediately, reserve the dressing and drizzle on an individual basis.