Written by Eileen Boté, RD, LDN, IFNCP
This arugula salad is a celebration of fall flavors, pairing peppery greens with caramelized roasted delicata squash, bursts of jewel-toned pomegranate, and buttery toasted pecans. Its colors are stunning on the plate—vibrant greens, golden arcs of squash, and bright ruby seeds, all accented with warm, earthy nuts. Packed with antioxidants, fiber, and wholesome fats, it’s a nutrient-rich dish that feels just as nourishing as it looks. This salad just might win over the skeptic!
Makes 8 servings Prep Time: 15 min Cook Time: 30 Min
Ingredients
Maple Vinaigrette
- ¼ cup extra virgin olive oil
- 1 small shallot, minced
- 2 Tbsp apple cider vinegar
- 1 Tbsp pure maple syrup
- 1 Tbsp Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Salad
- 2 medium delicata squash, about 1 ½ pounds
- 1 Tbsp avocado oil
- ½ tsp kosher salt
- ½ pound arugula
- ⅓ cup chopped pecans, lightly toasted
- ½ cup pomegranate arils
- 4 TB chopped flat leaf parsley
Instructions
- Preheat the oven to 425 degrees Fahrenheit and adjust the oven rack to the middle position. Line two baking sheets with parchment paper and set aside.
- Combine all the maple vinaigrette ingredients together in a small bowl. Whisk until creamy throughout and set aside.
- Scrub delicata squash and dry. Trim ends of squash and cut in half, length wise. Scoop out all the seeds and stringy bits. Cut into ½” thick half-moons and transfer to a large bowl.
- Drizzle avocado oil over squash and sprinkle with 1 teaspoon kosher salt. Mix thoroughly until everything is evenly coated. Transfer to prepared baking sheets in a single layer, leaving room in between each piece to allow them to crisp up slightly.
- Bake at 425 degrees Fahrenheit for 30 minutes, flipping halfway through. Set aside to slightly cool.
- Arrange arugula on a platter. Top with delicata squash, pecans, pomegranate arils and parsley. Drizzle with the vinaigrette and toss. Taste and adjust seasonings and serve.
Notes
- Prep ahead, up to 3 days ahead
- Roast the squash and make the dressing. Store both in the refrigerator.
- Toast roughly chopped pecans at 325 degrees Fahrenheit in a single layer for 5-7 minutes. Let cool and store in airtight jar.
