Delicata Squash & Arugula Salad with Balsamic Vinaigrette
This hearty-yet-bright salad celebrates fall with sweet roasted squash, tart pomegranate, creamy feta, and crunchy pistachios. Tossed with peppery arugula and a honey-kissed balsamic dressing, it’s as beautiful as it is satisfying.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 8 1x
Ingredients
For the Salad:
4 medium delicata squash (about 2½ lbs total), sliced and seeded
2 tablespoons olive oil
Kosher salt & freshly cracked black pepper
8 heaping cups baby arugula
2 cups pomegranate arils
⅔ cup dried cranberries
⅔ cup raw pistachios
½ red onion, thinly sliced
6–8 ounces feta cheese, crumbled
For the Balsamic Dressing:
8 tablespoons (½ cup) olive oil
4 tablespoons balsamic vinegar
1 teaspoon honey
Kosher salt & freshly ground black pepper, to taste
Instructions
Preheat oven to 425°F (220°C). Toss sliced delicata squash with olive oil, salt, and pepper. Roast for 20–25 minutes, flipping halfway, until golden and tender.
In a large bowl, combine arugula, pomegranate, cranberries, pistachios, and onion.
In a small bowl or jar, whisk together dressing ingredients.
Add roasted squash and feta to the salad. Drizzle with vinaigrette and toss gently.
Serve immediately or chill briefly before serving.
Nutrition
- Calories: 340 kcal
- Fat: 24g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 8g