Description

Roasted Delicata Squash Salad with Pomegranate and Feta is a vibrant and seasonal dish that harmoniously combines the natural sweetness of delicata squash, tart bursts of pomegranate seeds, and creamy, tangy feta cheese. This easy-to-make salad features a delightful balance of textures and colors, perfect for brightening up any meal with wholesome, fresh ingredients and a simple lemon-honey dressing.

Ingredients

Scale

Salad Ingredients

2 medium delicata squashes, washed and sliced into half-moons
4 cups baby arugula or mixed greens
1 cup fresh pomegranate seeds
4 oz feta cheese, crumbled

Dressing

3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon honey or maple syrup
Salt, to taste
Black pepper, to taste

Optional Garnishes and Additions

Fresh herbs (mint or parsley), chopped
Toasted walnuts or pecans
Toasted pumpkin seeds
Pinch of ground cumin or smoked paprika
Cooked quinoa or farro (for grain bowl variation)

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Instructions

Prepare the Squash: Preheat your oven to 425°F (220°C). Wash the delicata squash and slice it into half-moons, keeping the skin on. Toss the squash slices with olive oil, salt, and pepper, then spread them evenly on a baking sheet.
Roast Until Tender and Caramelized: Roast the squash for 20-25 minutes, flipping halfway through for even caramelization. The squash is ready when edges turn golden brown and the flesh is tender when pierced with a fork.
Assemble the Salad Base: While the squash roasts, arrange the baby arugula or mixed greens on a large serving platter or bowl to create a fresh, peppery base for the salad.
Prepare the Dressing: Whisk together olive oil, lemon juice, honey or maple syrup, salt, and pepper until well combined. This dressing complements the natural flavors of the salad without overpowering them.
Combine All Ingredients: Once the squash has cooled slightly but is still warm, layer it over the greens. Sprinkle pomegranate seeds evenly across the salad, crumble feta over the top, and drizzle with the lemon-honey dressing. Toss gently to combine all elements.

Notes

Use fresh pomegranate seeds for the best texture and brightness; avoid canned or frozen seeds.
Do not peel the delicata squash; its thin skin roasts to a pleasant texture and adds nutrition.
Roast at high heat to caramelize the squash sugars and enhance natural sweetness.
Adjust honey and lemon juice in the dressing to balance sweetness and acidity to your preference.
Sprinkle chopped fresh herbs like mint or parsley just before serving for added freshness.
Store leftover salad in an airtight container in the refrigerator for up to 2 days; keep dressing separate.
Freeze roasted squash separately (up to 3 months) but not the assembled salad to maintain texture.
Reheat roasted squash gently before mixing with fresh ingredients to enjoy warm.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizers
Method: Baking

Nutrition

Serving Size: 1 bowl (approx. 1/4 of recipe)
Calories: 220
Sugar: 10g
Sodium: 320mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 4g
Protein: 6g
Cholesterol: 15mg