Roasted Delicata Squash Salad

Serves 4


  • Preheat the oven to 400°.
  • Slice the squash into ½ -inch wide rounds and then cut 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, a sprinkle of kosher salt, and freshly cracked black pepper. Toss to combine. Roast for about 30 minutes or until the squash is tender and golden, flipping halfway.
  • 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.
  • In a small bowl, whisk together the olive oil, balsamic vinegar, honey with a pinch of salt and pepper.
  • Once the squash has had a few minutes to cool, combine the arugula, pomegranate seeds, toasted pistachios, sliced red onion, crumbled feta and squash in a serving bowl. Toss with enough dressing to lightly coat the leaves.
  • Serve immediately.

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