This pretty and delicious salad is full of the flavors of fall. Arugula is topped with apples, pomegranate arils, roasted delicata squash and seeds, then tossed in an apple cider vinaigrette sweetened with pure maple syrup. Serve as a side dish or starter salad.
Preheat oven to 425 degrees F. Line two large sheet pans and one small sheet pan with foil and coat with cooking spray.
Cut delicata squash in half lengthwise, scoop out seeds, reserving them for later, and cut crosswise into 1/8-inch thick half moons. (If using a mandoline, use #2 setting.)
In a large bowl, toss squash with 1 tablespoon olive oil. Spread squash on prepared large sheet pans, making sure not to overcrowd the pans. Toss reserved squash seeds with remaining 1 teaspoon olive oil and spread on the prepared small sheet pan.
Roast squash seeds for about 6 minutes, stirring once while cooking, until crispy. Roast squash for 10 to 12 minutes, flipping squash and rotating the pans halfway through, until squash is caramelized and slightly crisp. Remove from the oven and let cool for 5 minutes.
While the squash is cooking, make the dressing. In a small bowl or mason jar, whisk together the olive oil, apple cider vinegar, maple syrup, salt, and pepper, to taste.
In a large serving bowl, combine the arugula, sliced apples, roasted squash and seeds, and pomegranate arils. Toss with dressing and serve immediately.
© Copyright 2022 Jessica Levinson, MS, RDN, CDN