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Harvest Roasted Delicata Squash and Arugula Salad

Exploring the best of the winter season is a specular fete. With so many wonderful options, this hearty delicata squash and spicy arugula salad is complemented by local cheese purveyors Haute Goat Creamery and will become a staple in your seasonal dining.

Makes 4 servings

¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons organic maple syrup (or agave nectar)
2 tablespoons coarse ground Dijon mustard
1 teaspoon rosemary, chopped
1 teaspoon salt
1 teaspoon pepper
1 teaspoon red pepper flakes
2 medium-sized delicata squash
8 ounces arugula (1 bag)
4 ounces fig/black pepper goat cheese, crumbled (locally available from Haute Goat Creamery)
¼ cup pomegranate seeds
¼ cup pepitas (pumpkin seeds)

Preheat oven to 425°. In a small bowl mix olive oil, vinegar, maple syrup, Dijon mustard, rosemary, salt, pepper and red pepper flakes and whisk until just combined.

Cut delicata squash in half length-wise, and use a spoon or your hands to scoop out the seeds. Slice squash about ½ inch thick, and toss with half of the maple-Dijon dressing.

Lay the squash on a parchment-lined baking sheet and roast until caramelized and color appears – about 40 minutes – while flipping squash every 10-12 minutes for even roasting.

Remove from oven and cool. Toss arugula in a large bowl with the reserved dressing, then place in a serving dish. Top with roasted squash slices, crumbled goat cheese, pomegranate seeds and pumpkin seeds. If you have any dressing left in the bowl, pour over the top. Serve immediately.

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