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Laura Ciurdar

Autumn Salad with Roasted Delicata Squash

A healthy and delicious autumn harvest salad with delicata squash, pomegranate, and arugula.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Salad
Ingredients Method Notes

Ingredients
  

  • 1/2-1 Delicata Squash
  • 1/2-1 Avocado
  • 1/4 cup Feta Cheese crumbled
  • 1/2 of a Pomegranate
  • 3-4 tbsp Pickled Onions (my recipe is linked below)
  • 2-3 cups Arugula
  • 3-4 tbsp Whole Foods - Pomegranate Apple Cider Vinaigrette

Method
 

  1. Preheat oven to 450º F.
  2. Cut delicata squash in half and use a spoon to scoop out the seeds.
  3. Thinly slice squash, place on a lighly greased pan and season with slat. Roast for 10-15 min depending on how thin the squash was sliced.
  4. While squash is in the oven, prep the rest of the ingredients. Slice avocado, cumble feta, and clean pomegranate to get seeds.
  5. Place all the ingredients in a bowl and drizzle with the Pomegranate Apple Cider Vinaigrette.

Notes

Recipe also pairs well with grilled chicken or steak. If delicata squash is not available replace with sweet potato.