Arugula Salad with Roasted Delicata Squash, Pomegranate Seeds and Lemon Dijon Vinaigrette

Arugula Salad with Roasted Delicata Squash, Pomegranate Seeds and Lemon Dijon Vinaigrette

 

Serves 4

Ingredients

  • 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

Procedure

  1. Heat oven to 425°F.

  2. 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.

  3. Season squash with 1 tablespoon of olive oil, salt, pepper, cumin, and coriander.

  4. Cook for 30 minutes, turning the pieces halfway through.

  5. Tear kale leaves off the stems, ripping into bite-sized pieces.

  6. To make the vinaigrette, combine 1 tbsp olive oil, white balsamic vinegar, Dijon mustard, and lemon juice. Shake well.

  7. Massage the vinaigrette into the arugula. Add pomegranate seeds and squash.


 

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