2 medium delicata squash
2 tbsp olive oil
1/2 tsp sea salt
freshly ground black pepper, to taste
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


1.Preheat the oven to 400 degrees fahrenheit.
2.Wash the delicata squash and cut in 1/2 inch thick slices. Using a spoon, scoop out the seeds in each slice and discard.
3.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.
4.In a small bowl whisk together all the vinaigrette ingredients.
5.In a large mixing bowl combine the arugula, pears, pomegranate, shallot and pepitas. Drizzle the dressing and toss to combine.
6.Serve immediately by plating one portion of salad with 2-3 slices of squash.
7.*Note: Arugula wilts fairly quickly. If you don't plan to serve the salad immediately, reserve the dressing and drizzle on an individual basis.

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