Roasted Delicata Squash Salad
Serves 4
Ingredients
- For the Salad:
- 2 Medium delicata squash around 1 ¼ pounds total
- 1 Tablespoon olive oil
- Kosher salt and freshly cracked black pepper
- â…“ Cup raw pistachios
- 4 Heaping cups baby arugula
- 1 Cup pomegranate seeds
- ¼ Red onion thinly sliced
- 3 to 4 Ounces feta cheese crumbled
- For the Dressing:
- 4 Tablespoons olive oil
- 2 Tablespoon balsamic vinegar
- ½ Teaspoon honey
- Kosher salt and freshly ground black pepper
Shopping List
- Delicata squash
- Raw pistachios
- Baby arugula
- Pomegranate seeds
- Red onion
- Feta cheese
Instructions
- 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.