ROASTED DELICATA SQUASH, PEAR AND POMEGRANATE SALAD

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.

	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