A crisp bed of peppery arugula topped with sweet roasted delicata squash, crunchy seeds, juicy pomegranate seeds and creamy goat cheese, finished off with a drizzle of rich balsamic vinegar. The perfect salad for entertaining a crowd or simply your own taste buds!
This is my go-to salad at the moment. The one I want to serve at dinner parties (if I ever had any..); the one I want to pair with the juicy steak my boyfriend only cooks for me when he’s in trouble; the one I want to stare at in admiration of its beauty. Pretty food always wins my heart.I just wish I could wear pomegranate seeds as jewelry. They’re the most gorgeous fruit and they’re insanely refreshing. Biting into each seed sends a burst of sweet flavors into your mouth. They might as well be the REAL fruit version of Starbursts.
One thing I love about delicata squash is you can utilize the entire thing without any going to waste. The skins are delicate enough to eat once they’re roasted and the seeds taste similar to pumpkin seeds once toasted. The leftover seeds make for a delicious, nutritious snack if you can manage to reserve a few handfuls 😉
There’s just not enough good things to say about squash in general right now. Pumpkin and squash are the name of my basic white girl game.Another thing I love about this salad is how versatile it is. It’s light enough to be a starter salad for dinner, yet has enough bulk to be a satisfying lunch.
It’s easy, delicious and just so darn pretty. If only I were half as photogenic as this salad.
- 1 small delicata squash
- 4 generous handfuls of arugula
- 3 tbsp pomegranate seeds
- 1 ounce goat cheese
- ¼ cup good quality balsamic vinegar
- Salt and pepper for seasoning
- 1 tbsp extra virgin olive oil for roasting
- Preheat oven to 375 degrees F
- Cut squash in half lengthwise. With a spoon scoop out the seeds and set aside. Cut each delicata half into ½ inch segments, creating moon-shaped pieces that have slight bumps around the curve. Arrange the pieces in a single layer on a baking sheet and toss with olive oil and a dash of salt and pepper. Roast for 25 minutes, flipping once halfway through. Transfer to a plate to let cool.
- Rinse seeds thoroughly in a strainer and blot dry with a paper towel. Place on the same baking sheet the squash was cooked on, tossing in an extra tsp of olive oil and a dash of salt and pepper. Roast for 20 minutes, tossing once halfway through.
- Arrange arugula on a platter. Top with cooled squash, ¼ cup squash seeds, pomegranate seeds and goat cheese. Drizzle with balsamic vinegar and serve!