The days are shorter, the temperatures are dropping, and Fall produce is here in a big way. While I tend to want more warm foods this time of year, Fall and Winter salads are my favorites. This Delicata, Pear & Pomegranate Salad is at the top of my list.
delicata, pear & pomegranate salad
I love the addition of tangy blue cheese on this salad, but if you can’t do dairy, it’s still excellent without it. If you can do goat cheese, definitely use some of that.
Beyond that, there is lots of room for improvisation here. Use apples or persimmons instead of pears, pecans instead of or in addition to the pepitas, any green you’d like instead of the arugula… See what looks good at the market and go nuts.
The fun thing about Delicata Squash is that it’s easier to prep than a lot of its squash cousins. You don’t have to peel it, and you can simply slice it into rounds and roast! I love leaving them in circles; it’s still pretty easy to scoop out the seeds. But you can also halve it lengthwise, scoop out the seeds, and then slice it into cresent moons.
The dressing I love the most with this salad is my Maple Dijon Vinaigrette, which is one of my favorites to have on hand in the Fall for raw or roasted veggies, chicken, pork chops, you name it. It’s super simple to whip up!
Oh and you know where this salad would be a lovely addition? Your Thanksgiving table!
Delicata, Pear & Pomegranate Salad
A perfect salad for fall and winter
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 - 6 servings
- Category: Salad
Ingredients
- 1 delicata squash (about 3/4 pound)
- 1 tablespoon avocado or light olive oil
- 5 ounces baby arugula
- 1 large firm-ripe pear, (cored and thinly sliced)
- 1/4 cup pomegranate arils
- 1/3 cup crumbled blue cheese
- 3 tablespoons toasted salted pepitas
- 4–5 tablespoons maple dijon vinaigrette *
Instructions
For the Delicata Squash:
- Preheat the oven to 375ºF.
- Slice off one end of the squash and scoop out the seeds with a long spoon (alternately, you can use a narrow knife). Thinly slice the squash, aiming for about 1/8-inch thick.
- Toss the sliced squash with the oil and a pinch of salt on the rimmed baking sheet. Spread out so they’re in one layer and roast for 18-20 minutes, or until golden brown in parts and tender. Check on them after 10 minutes or so, in case they need to be moved around or are browning quickly.
To assemble the salad:
- place the arugula on a large platter. Top with piles of the roasted squash, fanned out pear slices, the pomegranate arils, blue cheese, and pepitas.
- Drizzle with the dressing and serve.
Notes
Make-Ahead: The squash can be roasted 2-3 days before serving. The dressing can be made a week ahead. If bringing to a party, wait to dress it until you’re ready to serve.
* For the Maple Dijon Vinaigrette, click HERE
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Susan says
This is FABULOUS! Made this as the starter for Thanksgiving dinner and was wishing I’d made this as a really huge salad as my whole meal.