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large platter of roasted delicata squash salad with arugula
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Delicata Squash Salad with Apple Cider Vinaigrette

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Salad, Side Dish
Keyword: arugula, goat cheese, salad, salad dressing, squash
Servings: 4 servings

Ingredients

For roasting the squash

  • 2 delicata squash
  • 2 tsp olive oil
  • Salt & pepper

For assembling the salad

  • 1 5 oz. bag fresh baby arugula
  • 4 oz. goat cheese
  • 1 pomegranate or pomegranate seeds
  • 1/2 cup raw pecans chopped
  • 1/4 cup roasted pepitas (shelled pumpkin seeds)

For the apple cider vinaigrette

  • 1/2 cup olive oil
  • 1/3 cup apple cider vinegar
  • 1 tsp dijon mustard
  • 1/4 tsp ground pepper

Instructions

  • Preheat the oven to 425 degrees.
  • Cut the squash in half the long way (you would be slicing through the stem on the top). Scoop out the seeds and discard.
  • Slice the squash into thin half-moon pieces, about 1/4 inch thick.
  • Toss the delicata squash slices in a bowl with 2 teaspoons of olive oil and at least 1/2 teaspoon each of salt and pepper.
  • Line a large baking sheet with parchment paper. Place the delicata squash slice son the sheet in a single layer—making sure they aren't on top of each other.
  • Roast in the oven for 15 minutes.
  • While the squash is roasting, prep the dressing. Add all of the ingredients for the dressing in a small mason jar. Seal and shake.
  • Add all of the salad ingredients to a large platter. Top with roasted squash slices and drizzle on the apple cider vinaigrette. Toss and serve.