Arugula Salad with Roasted Delicata Squash, Pomegranate Seeds and Lemon Dijon Vinaigrette
1 Delicata squash
2 tbsp olive oil, divided
¼ tsp salt
½ tsp pepper
½ tsp ground cumin
½ tsp coriander
2 large bunches arugula
1 tbsp white balsamic vinegar
2 tsp Dijon mustard
Juice of ½ lemon
1 cup pomegranate seeds
Heat oven to 425°F.
Cut Delicata squash lengthwise and remove the seeds. Then cut into ½-inch wedges. Lay out on a sheet pan lined with aluminum foil or parchment paper.
Season squash with 1 tablespoon of olive oil, salt, pepper, cumin, and coriander.
Cook for 30 minutes, turning the pieces halfway through.
Tear kale leaves off the stems, ripping into bite-sized pieces.
To make the vinaigrette, combine 1 tbsp olive oil, white balsamic vinegar, Dijon mustard, and lemon juice. Shake well.
Massage the vinaigrette into the arugula. Add pomegranate seeds and squash.