Delicata Squash Salad

Delicata Squash Salad

Ingredients

For the Salad
• 2 medium delicata squash, around 1 and 1/4 pounds total
• 1 tablespoon olive oil
• kosher sea salt and freshly cracked black pepper
• 4 heaping cups baby arugula
• 1 cup pomegranate arils
• 1/3 cup dried cranberries
• 1/3 cup raw pistachios
• 1/4 red onion, thinly sliced
• 3 to 4 ounces feta cheese, crumbled
 
For the Balsamic 
 
• 4 tablespoons olive oil
• 2 tablespoon balsamic vinegar
• 1/2 teaspoon honey
• Kosher salt and freshly ground black pepper

Instructions

1. Preheat the oven to 425 degrees F. Slice the squash into 1/2-inch wide rounds and then cute each round in half. Use a spoon to scoop out the seeds from each round. Drizzle the squash with a generous tablespoon of olive oil and a sprinkle of sea salt. Toss to combine. Roast for about 30 minutes or until the squash is tender and golden, flipping halfway.
2. In a medium skillet over medium-low heat, toast the pistachios, stirring frequently, until they are fragrant and lightly golden on the edges. Remove from heat.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey with a pinch of salt and pepper.
4. Once the squash has had a few minutes to cool, combine the arugula, pomegranate, dried fruit, toasted nuts, sliced red onion, crumbled feta and squash in a serving bowl. Toss with enough dressing to lightly coat the leaves. Serve immediately.